Quick Egg Soup
Ingredients
- 1 1/2 cup boiling water
- 1 cube bouillon
- 1 egg
Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable stock|vegetable broth. Reheat slowly do not boil! food exchnge per serving: 1 medium-fat exchange; calories: 80;
This article uses material from the "Quick Egg Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
