Sherried Mushroom Soup - cooking recipe

Ingredients

2 c. chicken broth
1 c. thinly sliced mushrooms
2 green onions, thinly sliced
1 Tbsp. dry sherry
1 Tbsp. low sodium soy sauce
4 thin lemon slices

Preparation

Combine all the ingredients, except the lemon slices, in a 1-quart casserole.
Cover tightly and cook on High for 2 to 4 minutes, until hot but not boiling.
To serve:
Pour the soup into 4 serving bowls and top each one with a lemon slice.