I saw this on another blog (carb free blog) and tried the egg drop soup today. It was awesome!!
1. Heat a teaspoon of Better Than Bouillon base in a cup of water in the microwave, then add a tablespoon or two of heavy cream. This is divine with the clam base, mushroom base, or chicken base. Some of the other flavors aren't quite as good, but they are pretty useful in cooking even if you don't like one straight.
2. Heat a teaspoon or two of Better than Bouillon chicken base, or a chicken bouillon, in water in a saucepan. When hot, stir in an egg which you have beaten lightly in a cup. Keep stirring to make eggdrop soup. Add some lemon juice to make this egg/lemon soup.
Obviously once you get the simple process of using a prepared base like Better that Bouillon, you can drop in a lot of things to make your really fast soup, including leftover meats or vegetables.
Cubed cheese melting in the bottom of the soup makes even the plain bouillon special and nutritious.