Egg Soup

Ingredients

• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried minced onion
• 1 tablespoon corn starch

Procedures

1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes.
2. Bring to a boil.
3. Lightly beat eggs together.
4. Gradually stir into soup.
5. Remove about half a cup of the soup.
6. Stir in cornstarch until there are no lumps, and return to the soup.
7. Boil until soup thickens.