1 (2 1/4 oz.) env. dehydrated chicken noodle soup mix
4 to 6 fresh mushrooms, thinly sliced
1 tsp. chopped parsley
1 egg, well beaten

Prepare soup mix according to package directions. Add mushrooms and parsley and cook for 5 minutes. Slowly add egg, stirring constantly. Serve as a first course for a Chinese dinner. Yield: 4 to 6 servings.

Cooking vegetables with the least amount of water possible will preserve vitamins and maintain flavor. Save the cooking liquid, and add to soup stock or gravy for additional food value and flavor.