4 or 5 green onions
5 c. strongly flavored clear basic chicken stock
6 small mushrooms, finely sliced
2 c. shredded white chicken meat
2 beaten eggs
salt and pepper to taste
2 to 3 tsp. soy sauce

Finely slice white part of onions. Reserve green parts for garnish. Heat stock until boiling. Add mushrooms and onions. Cook 2 to 3 minutes. Add chicken. Beat eggs with a little salt and pepper until frothy. Stir soup well. Pour eggs steadily into soup, stirring constantly, so that it remains in shreds. Let cook a minute or two to set eggs. Add soy sauce to taste. Serve in soup bowls. Sprinkle with finely chopped green parts of onions. Yields 4 to 6 servings.