Paprika Egg Drop Soup

Serves: 6

Time: 30 minutes

Ingredients:

• 2 tbsp oil

• 2 tbsp butter

• 8 tbsp flour

• 6 cups cold water

• Hungarian Paprika (amount will vary based upon personal preference)

• 2 chicken bouillon tablets (extra large)

• 3 Bay Leaves

• 3 eggs

• Salt & Pepper to taste

Directions:

1. Use a medium sauce pan. Put oil and butter into pan and let melt.

2. Once melted, put flour in and mix until mixture has turned into a wet dough. **If it is too dry, add more oil (mix up to 4 minutes)

3. Add 6 cups of cold water. Continue to mix (whisk is best)

4. Add paprika (amount will vary per individual preference, however, make sure that color is a light red color)— **Hungarian Paprika makes all of the difference

5. Bring to a boil

6. Add 2 chicken bouillon tablets (extra large) and crumble and crush as you put into pot

7. Add your 3 bay leaves

8. Keep tasting as you go. If too thick: add water. If not flavorful enough, add more paprika first, then turn to salt and pepper for taste.

9. Scramble 3 eggs in separate bowl. As you add eggs to soup mixture, pour a little at a time while still scrambling egg motion with a fork (or whisk) as it enters the pot. This will ensure that the egg does not turn into one big egg chunk, but rather your typical egg drop soup formation.

10. Keep boiling for 3-10 minutes.(This depends on whether you are consuming full dish immediately or if you plan on keeping leftovers). — Depending on how runny you like your eggs, cook accordingly. You will be able to tell based on looking at the pot and egg contents.

11. Add salt and pepper to taste if necessary