Egg Drop Soup - cooking recipe

Ingredients

4 c. hot water
1 (10 3/4 oz.) can chicken broth, undiluted
1 (3 oz.) can sliced mushrooms, drained
2 cloves garlic
1 tsp. soy sauce
1 tsp. chicken flavored bouillon granules
1/8 tsp. white pepper
2 eggs, well beaten
1/3 c. sliced green onions with tops

Preparation

Combine first 6 ingredients in a 3-quart casserole.
Cover and microwave at High for 10 to 12 minutes or until boiling.
Add pepper, stirring well.
Pour eggs in a thin stream into soup, stirring constantly.
Cover and let stand 3 minutes.
Remove garlic; sprinkle soup with green onion.
Yields 6 cups.