6 C. low fat chicken broth
1/3 C. dry sherry
4 1/2 tsp. soy sauce
1 lemon thinly sliced
6 fresh mushrooms, thinly sliced
2 green onions with tops, sliced thinly, diagonally
1 very thinly sliced carrot

Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes of mushrooms, green onions and carrot on tray and add to soup as desired.

Yield: 6 servings
Calories: 61
Fat: trace
Fiber: 1g