1 med. sweet onion (Spanish or Vidalia)
3 tbsp. butter
4 c. chicken broth
1 tbsp. soy sauce
Fresh mushrooms or medium can canned mushrooms
2 eggs, slightly beaten (optional)

Peel onion and slice thin. Lightly saute onions in butter until tender. Add chicken broth, soy sauce and heat to boiling. Pour egg into boiling soup a little at a time, stirring to form shreds. Serve garnished with mushroom slices. Makes 4-6 servings.