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Suggest a better descriptionCombine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Yield: 2 servings (serving size: 2 cups). Per serving: 60 Calories; 2g Fat (25% calories from fat); 12g Protein; 3g Carbohydrate; 90mg Cholesterol; 661mg Sodium NOTES : Ladle into individual soup bowls, and top with green onions. Recipe by: Cooking Light, Sept. 1995, page 126 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 28 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2888.4mg | 100 % | |
Potassium 178.3mg | 5 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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