Egg Drop Soup
Source of Recipe
weight watchers
Recipe Introduction
4 servings (1 1/2 c each)
2 points each
List of Ingredients
6 c reduced-sodium, fat-free chicken broth
1 1/2 oz dried mushrooms, black or ****ake
1 TBS low-sodium soy sauce
1 TBS dry sherry, or vermouth
3/4 c frozen baby peas
2 lrg eggs, lightly beaten
2 TBS cilantro, freshly chopped
2 TBS scallion, sliced into roundsRecipe
Combine broth and mushrooms in a med saucepan. Set pan over med-high heat and bring to a boil. Reduce heat to med and simmer 5 mins. Strain chicken broth and mushrooms through a paper-towel-lined sieve (or coffee filter), reserving liquid. Rinse mushrooms under water to remove any grit and slice into thin strips (remove tough stems if necessary). Return strained liquid and sliced mushrooms to saucepan and set pan over high heat. Add soy sauce and sherry and bring mixture to a boil. Stir in peas. Gradually add eggs in a thin, slow stream, and stir gently with a wooden spoon for 30 sec. Remove from heat and stir in cilantro and scallions. Ladle soup into bowls and serve hot.
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