Quick egg soup
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling water |
| 1 | Cube bouillion; | |
| 1 | Egg; | |
Directions
Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master