Quick egg soup

1 1/2 cups

Ingredients

Quantity Ingredient
1½ cup Boiling water
1 Cube bouillion;
1 Egg;

Directions

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

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