|Special oil||2 Teaspoon|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Water chestnuts||4 , diced|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||1⁄2 Cup (8 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Egg||1 , beaten|
Heat the oil in a saucepan; cook the celery and mushrooms In it 2 minutes.
Stir in the water chestnuts, bean sprouts, chicken and chicken broth; cook over low heat 10 minutes.
Add the egg gradually, mixing steadily all the while to prevent lumps from forming.
The soup will have ribbons of egg in it.
Don't overcook; serve promptly.