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Egg Drop Soup

2 cn (10 3/4 oz) chicken broth
1 Jar; (2 1/2 oz) sliced mushrooms
2 Green onions; chopped fine
2 Cloves garlic
1/8 ts White pepper
1 Egg; slightly beaten
1 ts Peanut or vegetable oil

Combine first 5 ingredients in a large pot and bring to a boil, then cover. Reduce hear and simmer for about 10 minutes. Remove garlic. Mix together the egg and the oil, stirring well. slowly pour the egg mixture into the soup, making sure to stir constantly. Serve immediately Garnish with chopped green onion tops.

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