3 c. boiling water
4 bouillon cubes
1/4 c. butter
1/4 c. cornstarch
1/2 tsp. Chinese molasses
Small can of mushrooms
1 tbsp. soy sauce

Combine water and bouillon cubes. Let stand until lukewarm. Melt butter, add cornstarch until blended. Add bouillon slowly, stirring constantly. Cook until thick and let set. Simmer about 5 minutes; add 1 tablespoon soy sauce, Chinese molasses and mushrooms. Pour over Egg Foo Yong while hot.