2 (14 1/2-ounce) cans oriental broth (such as swanson's)
1/2 teaspoon ground ginger
1/4 teaspoon pepper
6 tablespoons chopped green onions
6 tablespoons presliced mushrooms
Directions:
1. Combine water and broth in a medium saucepan; bring to a simmer. Stir in ginger and pepper. Ladle 2/3 cup soup into individual cups; top with 1 tablespoon green onions and 1 tablespoon mushrooms.
