Recipe: Quick Egg Soup

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

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

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
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