Title: Quick Egg Soup
Categories: Diabetic Eggs
Yield: 1 1/2 cups

1 1/2	c	Boiling water
1		Cube bouillion;
1		Egg;

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 O'Brion and her Meal-Master

previous

next