Shrimp And Egg Flower Soup

• 2 tablespoons cornstarch
• 2 tablespoons water
• 5 cups fat-free, less-sodium chicken broth
• 1 tablespoon dry sherry
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 2 cups (4 ounces) presliced mushrooms
• 1 cup shredded carrot
• 1 cup frozen petite peas, thawed
• 3/4 pound medium shrimp, peeled and deveined, cut lengthwise
• 2 large eggs, lightly beaten
• 1/4 cup thinly sliced green onions

1. Combine cornstarch and water in a small bowl, stirring with a whisk.
2. Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.

cornstarch, water, chicken broth, sherry, soy sauce, ginger, dark sesame oil, mushrooms, carrot, frozen petite peas, shrimp, eggs, green onions

Taken from www.myrecipes.com/recipe/shrimp-egg-flower-soup (may not work)