2 tb Caraway seed;
1 1/4 tb Margarine;
2 tb Flour; divided
4 c Water, divided
1/4 ts Paprika;
2 tb Parsley; chopped
2 ts Salt; maybe
1 Egg;
Cut a small square of cheesecloth and tie the caraway seed in it securely, or sew the bag closed to be srue that caraway seeds do not fall into the soup. Set aside. In a 2-quart pot melt margarine and stir in 1 tb of flour. Cook until light brown. Then gradually stir in 1 c of water and the paprika, stirring constantly so that misture
doesn’t lump. Add the remaining 3 cups of water. Add the caraway seed, the parsley and t teaspoon of the salt. Cover and simmer for 15 or 20 minutes. In a small bowl stir together the remaining
tablespoon of flour, the remaining salt, and the egg. Drop by teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10 minutes longer. Discard bag of caraway seeds and serve. Serves 4; 65 calories per serving.