Hot and Sour Soup

• 4 cups low sodium low fat chicken stock
• 1/4 cup white vinegar
• 2 Tbsps. lite soy sauce
• 1 Tbsp. red pepper flakes
• 2 tsps. sesame oil
• 1 cup mushrooms\cooked, sliced
• 1 cup carrots\cooked, thinly sliced
• 2 tsps. cornstarch, or arrowroot
• 1 Tbsp. water

In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.