Shrimp Soup -- Lo-Fat

• 1 oz. uncooked spaghetti, broken into 1-inch pieces
• 3 c. plus 1 Tbsp. water, divided
• 3 pkg. chicken bouillon and seasoning mix
• 1/2 tsp. salt
• 1/2 c. sliced mushrooms
• 1/2 c. fresh or frozen corn
• 1 Tbsp. cornstarch
• 1 1/2 tsp. teriyaki sauce
• 1 c. thinly sliced romaine lettuce
• 1 can small shrimp, rinsed and drained
• 2 Tbsp. sliced green onions

1. Cook pasta according to directions; drain.
2. In a saucepan, combine 3 cups water, chicken bouillon and salt.
3. Bring to a boil. Stir in mushrooms and corn.
4. Reduce heat; cook, uncovered, until vegetables are tender.
5. Combine cornstarch and remaining water until smooth.
6. Stir into soup; bring to a boil.
7. Cook and stir until slightly thickened.
8. Reduce heat; add the lettuce, shrimp, green onions, teriyaki sauce and spaghetti.
9. Let mixture heat thoroughly.
10. You can double recipe.

water, chicken bouillon, salt, mushrooms, corn, cornstarch, teriyaki sauce, romaine lettuce, shrimp, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19881 (may not work)