Egg-Drop Soup - cooking recipe

Ingredients

6 bouillon cubes
5 c. hot tap water
1/8 tsp. garlic powder
1/8 tsp. celery, chopped
1 tsp. seasoned salt
1/2 tsp. pepper
2 tsp. sugar
1 Tbsp. butter or oleo
2 Tbsp. cornstarch
1/4 c. cold water
1 egg, beaten
2 Tbsp. chopped parsley

Preparation

Combine bouillon cubes and hot water.
Add seasonings, sugar and oleo in pan.
Blend cornstarch and cold water.
Stir into boiling soup.