Five-Minute Soup

• 4 cups chicken broth
• Half a cucumber, scrubbed and sliced very thin but not peeled
• 4 raw mushrooms, sliced
• 2 cups shredded leafy green vegetables (spinach, lettuce or cabbage)
• 1 tomato, cubed
• 1/2 cup lean meat, cooked and shredded
• Salt and pepper to taste as an ingredient

1. Heat broth.
2. Add vegetables and meat.
3. Bring to a boil, reduce heat, and simmer 5 minutes.
4. Serve immediately.

chicken broth, cucumber, mushrooms, green vegetables, tomato, lean meat, salt

Taken from cooking.nytimes.com/recipes/2458 (may not work)