5 cups water
2 chicken bouillon cubes (or 3 tablespoons instant chicken stock mix)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
2 eggs, beaten
2 tablespoons dry sherry (optional)
Fresh ground pepper, to taste

Preparation Instructions:

In saucepan bring water and bouillon cubes to a boil, stirring until dissolved. Stir in cheese and parsley. Bring to rolling boil. Stirring soup constantly, add beaten eggs in a steady thin stream. Add sherry and pepper to taste. Reduce heat and cook 1 minute. Serve with additional Parmesan cheese if desired. Serves 4.