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Egg Drop Soup

1/2 c Boiling water
1/4 oz Dried wood ear mushrooms
1 1/2 c Low-salt chicken broth
1 tb Dry sherry
1 tb Low-sodium soy sauce
1/8 ts Pepper
1 Egg, lightly beaten
2 tb Chopped green onions

Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps.

Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; 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. Yield: 2 servings (serving size: 2 cups).

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