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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Why do take-out, when you can make your own? Ingredients:
2 (10 3/4 ounce) cans chicken broth, diluted |
1 (2 1/2 ounce) jar sliced mushrooms, undrained |
2 green onions, chopped |
2 garlic cloves |
1/8 teaspoon white pepper |
1 egg, slightly beaten |
1 teaspoon sesame oil or 1 teaspoon vegetable oil |
Directions:
1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 10 minutes. Remove garlic.
2. Combine egg and oil, stirring well. Slowly pour egg mixture into soup, stirring constantly. ( The egg forms lacy strands while cooking). Serve right away.
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