Callie and I found this recipe a few years ago and it has become a staple in our house. The original recipe (I don't remember where we got it from) called for chicken but we liked it better as a vegetarian soup. Not the prettiest soup but it does taste good! I love how the ground red pepper gives it a little extra heat. So good for lunch on a cold day!
Ingredients:
3 cups chicken broth
1/2 cup water
2 cups sliced mushrooms
1 cup cole slaw mix
1 1/2 teaspoons ground ginger
2 cloves fresh garlic, chopped
2 teaspoons soy sauce
1/8 teaspoon ground red pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
chopped green onion (optional)
Directions:
In a saucepan, combine broth, water, mushrooms, colesaw, ginger, garlic, soy sauce, and red pepper. Boil, then reduce to low and cover.
In a separate bowl stir together cornstarch and vinegar. Return to a boil, then drizzle in egg while stirring. Stir in vinegar and cornstarch. Simmer until thickened. Garnish with green onion.
Serves: 4
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