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Knoephla Soup Recipe

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This recipe for Knoephla Soup, by , is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Moum
Added: Saturday, June 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dumpling Dough:
1 c. flour
1 tsp. baking powder
1 egg
1/4 - 1/2 c. cold water

Soup:
2 large potatoes peeled and diced
1 small onion chopped
2 cans chicken broth
1 c. cream
1/2 c. butter

Directions:
Directions:
Mix dough ingredients and roll into thin ropes
Saute onion in soup pan with 1 T. butter until soft
Add potatoes
Cover with chicken broth and 2 cans of water
Bring to boil
Snip dough with scissors into small pieces and drop into boiling broth
Cook for 15-20 minutes
Add 1 c. of cream
Add the rest of the butter (optional)

Personal Notes:
Personal Notes:
You can substitute fat free half and half or milk for the cream. I use skim milk.
I also don't use butter except to saute the onion.
You can buy frozen dumplings in the grocery store.

Chicken can be added. I sometimes add a bay leaf for flavor.

Optional dumpling recipe:
1 c. flour
1 t. baking soda
1 t. salt

 

 

 

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