6 c. water
2 tbsp. chicken, instant bouillon or 6 c. chicken broth
2 tbsp. corn starch
1/2 tsp. monosodium glutamate, if desired
1 egg, well beaten
1/2 c. diced ham
1/2 c. diced chicken
1/4 c. thinly sliced mushrooms
Chopped green onions

In medium saucepan, combine water, bouillon or broth, corn starch and monosodium glutamate if desired. Cook, stirring constantly until bouillon dissolves. Add ham, chicken and mushrooms. Continue cooking over low heat until thoroughly heated. Slowly pour in egg; stir and heat through. Garnish with onions. Makes about 1 1/2 quarts.