Quick Egg Soup

1 1/2 cups

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Quick Egg Soup Ingredients

1 1/2 c Boiling water	1 Egg;
1 Cube bouillion;

Instructions for Quick Egg Soup

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 OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: SoupCuisine: Uncategorized

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