Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil.
Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
lid, and simmer until knoephla begin to float, about 10
In a big soup pot add water and broth,
Saute margarine, potatoes and onions.
In a kettle, boil water and chicken soup base.
To make Knoephla, mix together flour, eggs and milk or water to form dough.
Season dough with onion flakes; knead well.
Roll into a rope and cut into small pieces; drop into boiling water.
Boil for 5 minutes.
Then add 3 cups milk, the sauteed potatoes and onions from before.
Add 2 cups cream.
Season with crushed parsley flakes and pepper.
Simmer.
Do not boil until potatoes are soft.
EAT!
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
thyme and oregano. Let the soup simmer on low heat for
he heat and ladle the soup into bowls. Sprinkle croutons over
discarding bones and add to soup. off heat, stir in remaining
Fill large soup pot with cold water.
After about 10+ minutes (original recipe said about 5 minutes, but
quart Dutch oven or soup kettle.
Cover and bring
sing your hands or a soup spoon, shape the dough into
mix the cream of mushroom soup with 1 1/4 cups
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.