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    Soup: 2 pt. Quick Egg Soup


    Source of Recipe


    The Complete Diabetic Cookbook by Mary Jane Finsand

    List of Ingredients




    1 1/2 cups Boiling water
    1 package chicken bouillon cube
    1 Egg

    Recipe



    Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL!

    Serves 1. Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;

 

 

 

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