LC Egg Thread Soup w/ asparagus and mushrooms
- Number of Servings: 4
Ingredients
Egg, (1) large, 2 serving (remove)Chicken Broth, Swanson fat free low sodium per 14.5 oz can, 2 serving (remove)*Asparagus, 1 medium spear, cooked, from fresh, 15 serving (remove)*Shiitake Mushrooms, Dried (15g = 5 Mushrooms), 20 gram(s) (remove)*Amoy White Rice Vinegar, .5 tbsp (remove)
1. Bring broth to a boil in a Dutch oven or soup pot.. Stir in asparagus and mushrooms; cook for 2 minutes. Reduce heat to medium.
2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in vinegar. Taste, adding salt if desired.
Serving Size: 4 light servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARLOTTASPARK.
2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in vinegar. Taste, adding salt if desired.
Serving Size: 4 light servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARLOTTASPARK.
Nutritional Info Amount Per Serving
- Calories: 80.8
- Total Fat: 3.6 g
- Cholesterol: 105.5 mg
- Sodium: 743.8 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 3.1 g
- Protein: 7.7 g
Member Reviews