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Quick Egg Soup

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Description Edit

Ingredients Edit

  • 1 1/2 cup boiling water
  • 1 cube bouillon
  • 1 egg

Directions Edit

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; calories: 80;

Other links Edit

See also Edit

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