Egg drop soup

1 cup chopped mushrooms (we used portabello)
2 tsp canola oil
2 cups low-salt beef broth or vegetable broth
1 tablespoon low-sodium soy sauce
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons chopped green onions

Heat canola oil in a non-stick saucepan. Saute mushrooms for about 5 minutes on medium heat. Add beef broth, soy sauce, and pepper; 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. Ladle into individual soup bowls, and top with green onions.


Serving Size: Serves 2 - 2 cups per serving

Number of Servings: 2

Recipe submitted by SparkPeople user KLWOZNIAK.