2 (10 3/4 oz.) cans chicken broth, diluted
1 (2 1/2 oz.) jar sliced mushrooms, undrained
2 green onions, chopped
2 cloves garlic
1/8 tsp. white pepper
1 egg, slightly beaten
1 tsp. sesame or vegetable oil

Combine first 5 ingredetins in a Dutch oven. Bring to a boil; cover; reduce heat and simmer 10 minutes. Remove garlic. Combine egg and oil, stirring well. Slowly pour egg mixture into soup, stirring constantly. (The egg forms lacy strands as it cooks.) Serve immediately. Yields 5 cups.