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Tomato Egg Flower Soup

4 dried black mushrooms
6 c. chicken broth
1 tbsp. dry sherry
1 med. tomato, peeled, seeded & diced
2 tbsp. cornstarch, mixed with 1 cup water
1 egg, slightly beaten
1 tsp. sesame oil
1/4 tsp. white pepper
1 green onion, thinly sliced

Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes. Add tomato, simmer 1 minute. Add cornstarch and cook, stirring until soup boils and thickens slightly. Remove from heat and slowly drizzle in egg while stirring. Add pepper. Divide sesame oil and green onions into each bowl. Ladle soup on top.

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