In small skillet, add mushrooms to hot oil, along with green onions, and stir-fry over high heat until mushrooms are tender; set aside. In a large saucepan over high heat, add broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to simmer and simmer 5 minutes. Stir together water and cornstarch; slowly stir into hot soup. While stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in mushrooms and green onions with accumulated liquid. Ladle into four heated bowls. NEWSPAPER ARTICLE, FROM CALIFORNIA WILD RICE PROGRAM From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (615g)|
|Recipe Makes: 4|
|Calories from Fat: 260 (55%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 1057.5mg||325 %|
|Sodium 781.7mg||27 %|
|Potassium 835.1mg||22 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13g|
|Protein 37.4g||53 %|
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Calories per serving: 477
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