1 (10 1/2 oz.) can condensed chicken broth
2 soup cans water
4 oz. mushrooms, canned or fresh, sliced
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. white vinegar
1/8 to 1/4 tsp. cayenne
1 egg, beaten
2 green onion tops

Combine broth, water, and mushrooms. Combine cornstarch, soy sauce, white vinegar, and cayenne. Heat these first 7 ingredients to boiling, stirring constantly. Add the egg and stir in one direction. Remove from heat. Add onion tops and serve. Makes 5 cups.