| 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.
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