Egg Drop Soup

Egg drop soup is good to make
for a quick and easy lunch.

Ingredients:
4 scallions
5 cups of chicken stock
6 small mushrooms, finely sliced
2 cups of shredded cooked chicken
2 eggs
salt and pepper to taste
1 teaspoon of low-sodium soy sauce

Directions:
Finely slice the scallions and
reserve the green part for garnish.
Heat the chicken stock until boiling.
Add the mushrooms and scallion,
cook for 2 to 3 minutes.
Add the chicken to the soup.
Beat the eggs slightly with
a little salt and pepper.
Stir the soup well.
Pour the beaten eggs slowly
and steadily into the soup,
stirring constantly so that
the eggs remain in shreds.
Cook for 1 or 2 minutes,
until the egg is set.
Add soy sauce, serve in soup bowls,
sprinkle with reserved scallions.