In small skillet, add mushrooms to hot oil, along with green onions, and stir-fry over high heat until mushrooms are tender; set aside.

In a large saucepan over high heat, add broth, bamboo shoots, peas, carrots, vinegar, soy sauce and pepper; bring to a boil. Reduce heat to simmer and simmer 5 minutes.

Stir together water and cornstarch; slowly stir into hot soup. While stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in mushrooms and green onions with accumulated liquid.

Ladle into four heated bowls.

Newspaper Article, From

California Wild Rice Program

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm