Quick Egg Soup Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: 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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp