Breakfast Soup Aka Bacon And Egg Soup

• 3/4 - 1 lb bacon, cut crosswise into 1/2 inch pieces
• 4 tablespoons bacon drippings
• 5 tablespoons flour
• 9 -10 cups water
• 8 chicken bouillon cubes
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt (depending upon the saltiness of the bouillon)
• 2 medium russet potatoes, peeled and grated
• 1/2 teaspoon instant onion flakes
• 4 eggs, well beaten
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons dried parsley flakes
• 3 tablespoons grated parmesan cheese
• italian style breadstick (optional)

1. In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
2. Remove and drain bacon; keep warm.
3. Discard all but 4 tablespoons of the drippings.
4. Over medium heat, stir the flour into the drippings, blending well.
5. Cook roux over medium heat for two minutes, stirring constantly.
6. Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
7. Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
8. Add freshly grated potatoes and instant onion; simmer for ten minutes.
9. In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
10. Stir into simmering soup and continue stirring constantly for three minutes.
11. Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
12. Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

bacon, bacon drippings, flour, water, chicken, white pepper, cayenne pepper, salt, russet potatoes, instant onion, eggs, nutmeg, parsley flakes, parmesan cheese, italian style breadstick

Taken from www.food.com/recipe/breakfast-soup-aka-bacon-and-egg-soup-72932 (may not work)