Bamboo Shoot and Mushroom Egg Drop Soup Recipe
2 cans chicken broth (~4 cups)
4oz can bamboo shoots, drained
6oz can button mushrooms, drained
2 Tbsp sherry
1 tsp soy sauce
1 tsp wine vinegar
Mix all ingredients but the egg in a saucepan and bring to a boil. Simmer for 15 minutes. Crack the egg into a small bowl, discarding the shell. Stir the egg briefly with a fork. Slowly pour the stirred egg into the soup, stirring gently to distribute. Serve immediately.
Net carbs per serving: .5g
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