Cooking Recipe Quick Egg Soup
Recipe Ingredients
1 1/2 c
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