LC Egg Thread Soup w/ asparagus and mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of LC Egg Thread Soup w/ asparagus and mushrooms calories by ingredient
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Number of Servings: 4


    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)


Use home made chicken broth to reduce sodium


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.

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