Egg Drop Soup with Mushrooms and Ginger

 Mushroom and Ginger Egg Drop Soup…

Mushroom and Ginger Egg Drop Soup

Ingredients

• 4 cups low sodium chicken broth
• 2 eggs beaten
• 8 ounces sliced mushrooms, (white or baby Portobello
• 1 tablespoon minced garlic
• 4 sliced green onions tops
• salt and pepper to taste
• 2 tablespoons corn starch
• 1/3 cup water

Directions

• In a medium sauce pan add broth, mushrooms, ginger, green onions.
• Turn heat on medium high.
• Bring to a boil, let boil a few minutes.
• Mix the water and cornstarch together until no lumps.
• Add to soup and stir into soup.
• Slowly pour in the beaten eggs, keep stirring.
• Cook for a few minutes more.
• Serve hot and garnish with more green onion, salt and pepper to taste.