Egg Flower Soup - cooking recipe

Ingredients

1 qt. chicken broth
1/2 tsp. salt
1 egg, beaten
1/4 c. frozen peas
2 Tbsp. sliced mushrooms

Preparation

Combine chicken broth, peas and salt.
Simmer until peas are tender, about 5 minutes.
Add mushrooms.
Increase heat to a boil. Slowly pour egg into soup.
Stir gently.
Season with Accent and pepper.