4 cups hot water
1 can chicken broth
1 (3 oz.) can sliced mushrooms, drained
garlic
1 tsp. soy sauce
1 tsp. chicken-flavored bouillon granules
1/8 tsp. pepper
2 eggs, well beaten
1/3 cup green onion with tops, sliced

Combine water, broth, mushroom, garlic, soy sauce and bouillon in 3-quart saucepan. Bring to a boil. Add pepper. Pour eggs in thin stream into soup, stirring constantly. Cover and let stand 3 minutes. Sprinkle onions on top.