Spinach & Mushroom Egg Drop Soup

The Ingredients:

9 c. Chicken Stock

4 oz. Spinach leaves

4.4 oz. White Mushrooms, sliced

4 Tbsp. Soy Sauce

6-8 drops EZ Sweets

1 tsp. Garlic Powder

1 Tbsp Minced Onions, dried

1 Tbsp. Chives, dried

4 large Eggs, whisked well

What to Do:

In large soup pan, bring chicken stock to a boil over med-high heat, add spices and mushrooms and cook for about 4 or 5 minutes, add spinach and cook until wilted. Stirring soup in one direction only, slowly add eggs, making sure to only stir in one direction. Remove from heat and serve!
Makes 6 servings at approx 13 oz ea.

Nutrition Information:

Sodium:  1429 mg   Fat:  3.47g   Total Carbs:  4.99g   Net Carbs:  4.09g          Fiber:  0.9g   Protein:  12.21g   Veggie Net Carbs:  1.36g   Calories: 98

Ratios:     Carbs:  20%   Fat:  32%   Protein:  48%

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4 thoughts on “Spinach & Mushroom Egg Drop Soup

  1. Sounds GREAT, Cori! Not sure on the EZsweets, though. I’ll have to try adding those slowly and tasting as I add. Nice to see you posting again! Miss those good recipes.

    Like

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