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Recipe: Quick Egg Soup

Categories: Diabetic, Eggs

Yield: 1 1/2 cups

1 1/2 c Boiling water 

      1    Cube bouillion;
      1    Egg;

Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Every good thing you have ever enjoyed comes from God
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