 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
My husband and any one I have served this soup to love it. I was looking in a cook book for Knepfla soup and I found one. But we don' t like celery and I didn't have some of the stuff it called,for so I substituted. It is the best Knepfla soup I had. And the bacon adds some good flavor to it. Ingredients:
1 1/2 cups hash browns |
2 tablespoons butter |
1 small carrot, chopped |
1/2 chopped onion |
1 dash pepper |
1 dash celery salt |
1/2 teaspoon poultry seasoning |
2 teaspoons chicken bouillon |
1 (10 3/4 ounce) can cream of potato soup |
1 (12 ounce) can evaporated milk |
1 cup milk |
6 slices bacon, cooked and coarsely chopped |
1 cup water |
1 cup flour |
1 egg |
1/4 teaspoon baking powder |
1 1/2 cups milk |
Directions:
1. Melt butter in large soup pot.
2. Put vegetables in pot,cook until almost tender.
3. Add water first, then add soup, evaporated milk, milk, and bacon.
4. Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
5. Simmer on medium low heat for about 20 minutes, stir often.
6. While soup is simmering, make Dough.
7. Mix flour and baking powder together then add egg and milk.
8. If dough is still to stiff add a little more milk.
9. Dough should be stiff enough to hold its shape on the spoon.
10. Add dough one tsp at a time in simmering soup.
11. Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
12. If it is to thick for you, add a little more milk before serving.
|
|