2 tbsp. oil
2 eggs
1 onion, minced
2 tbsp. flour
1 c. liquid, use mushroom & Soyameat broth with water
1 can mushroom soup
Cooked rice, noodles or chow mein noodles
1 tsp. chicken style seasoning or 1/2 tsp. Accent
1 (4 oz.) can mushroom pieces
1 (13 ox.) can Soyameat Chicken Style

Heat oil in skillet; add eggs and scramble, breaking up into bite-size pieces. Push to one side of pan and saute the chopped onion and mushrooms. Stir eggs to brown lightly while onion and mushrooms saute. Sprinkle flour over eggs and add liquid. Stir to blend. Let simmer until flour is cooked and mixture is thickened to medium consistency. Add more water if necessary. Add seasonings and Soyameat which has been broken into bite-size pieces. Whip mushroom soup in can to make smooth; add to mixture in skillet. Heat, but do not boil. The mixture should not be too thin. Serve over cooked rice, noodles, or chow mein noodles. Use patty shells, bread dressing or cream puff shells for variation. Serves 8 to 10.