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Egg Drop Soup

3 cups chicken broth
1 (4-ounce) can sliced mushrooms
2 cloves garlic, peeled and halved
1 teaspoon soy sauce
1/4 pound shrimp, peeled and deveined
1/8 teaspoon white pepper
1 large egg, beaten
1 teaspoon sesame oil

1. Combine chicken broth, mushrooms, garlic and soy sauce in a soup pot or large saucepan. Bring to a boil, cover, reduce the hea to medium-low and simmer for 30 minutes. Add shrimp and white pepper. Cook for 3 minutes, then remove from heat.
2. Whisk together egg and sesame oil; slowly pour egg mixture into the soup, stirring constantly. Remove the garlic cloves. Garnish with 2 chopped green onions.

Makes 4 servings.

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