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Source: 99% Fat-Free, Healthy Cooking

Egg Drop Soup
Add the peas to the pan while still frozen.
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Serves: 4
Prep Time: 2 minutes
Cook Time: 5 minutes
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4 cups chicken stock
1 cup frozen baby peas
1 cup white button mushrooms, sliced
1/2 cup egg substitute
1/4 teaspoon ground white pepper
1 tablespoon fresh cilantro, chopped

In a medium saucepan, combine the chicken stock, peas, and mushrooms. Bring to a full boil over medium-high heat, about 4 minutes, and continue to boil for about 1 minute, until the mushrooms are fork tender.

Remove from the heat and add the egg substitute in a thin stream while stirring the soup with a chopstick. Stir in the white pepper and cilantro. Serve 1 cup in each of 4 soup bowls.

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