1/4 c. thinly sliced celery
2 tbsp. thinly sliced mushrooms
1 green onion, thinly sliced
3 c. chicken stock
1/2 tsp. salt and dash of pepper
1 egg, well beaten

Combine vegetables, salt and pepper and chicken stock in a saucepan. Bring to boiling; simmer 5 minutes. Reduce heat and slowly drizzle egg into stock while stirring. Stir until egg separates into shreds. Simmer 1 minute. Serve at once.