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    EGG DROP SOUP


    Source of Recipe


    WW WEBSITE

    List of Ingredients




    1 can low-fat chicken broth
    1 1/2 c. water
    1 Tbs. Soy sauce
    1 can sliced mushrooms, drained
    1/2 can sliced water chestnuts, drained
    1 c. mixed frozen peas and carrots
    2 Tbs. Water
    1 1/2 Tbs. Cornstarch
    1/2 c. Egg Beaters
    1/4 c. thinly sliced green onions

    Recipe



    Combine first 3 ingredients. Bring to boil.
    Add vegetables and let them reach a boil once again. Combine the 2 Tbs. Water and cornstarch.
    Add to soup and stir for one minute. Turn off heat.
    Slowly pour Egg Beaters into mixture (I like to have the soup almost still – so I end up with larger pieces of cooked egg). Serve topped with green onions

 

 

 

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