Egg-Drop Soup - cooking recipe

Ingredients

5 c. chicken broth
3/4 c. minced celery
1/2 small onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 tsp. m.s.g. (optional)
1 Tbsp. soy sauce
2 Tbsp. cornstarch
1/4 c. cold water

Preparation

Simmer first 8 ingredients for 15 minutes.
Blend cornstarch and cold water and stir into soup.
Cool and stir until clear and thickened.
Dribble in a slightly beaten egg, while stirring rapidly.
Serves 6.