Hot and Sour Soup

1 can (10.5 ounces) condensed chicken broth
2 soup cans water
1 can (4 oz) sliced mushrooms
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 teaspoon Tabasco sauce
1 egg, beaten
2 green onions and tops, chopped

Directions
Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar, and pepper sauce in medium saucepan. Bring to a boil over high heat, stirring constantly, until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in 1 direction. Remove from heat; stir in green onions. Garnish with additional chopped green onions or cilantro, as desired. Serve immediately.

Makes about 5 cups