| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soups and, Stews | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Boiling water |
| 1/4 | oz | Dried wood ear mushrooms |
| 1 1/2 | c | Low-salt chicken broth |
| 1 | tb | Dry sherry |
| 1 | tb | Low-sodium soy sauce |
| 1/8 | ts | Pepper |
| 1 | Egg, lightly beaten | |
| 2 | tb | Chopped green onions |
INSTRUCTIONS
Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Yield: 2 servings (serving size: 2 cups). Per serving: 60 Calories; 2g Fat (25% calories from fat); 12g Protein; 3g Carbohydrate; 90mg Cholesterol; 661mg Sodium NOTES : Ladle into individual soup bowls, and top with green onions. Recipe by: Cooking Light, Sept. 1995, page 126 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”