Makes: 4 servings

6 cups   chicken or vegetable broth  1.5 L
1 tbsp   finely chopped gingerroot 15 mL
½ cup   julienne carrot strips 125 mL
1 cup   sliced mushrooms 250 mL
1 cup   uncooked fine egg noodles 250 mL
½ cup   Prestige™ Ultra™ Liquid Whole Eggs, well shaken 125 mL
2   green onions, sliced

1. Bring broth and ginger to a boil.
2. Add carrots, mushrooms and noodles.  Cook stirring occasionally for about 5 minutes or until noodles are cooked.
3. While soup is at a rapid boil, slowly stir in liquid eggs;  simmer 1 minute. 
4. Add green onions.