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Broccoli Soup with Knefleyc** Recipe

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This recipe for Broccoli Soup with Knefleyc**, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dave Smith
Added: Sunday, October 28, 2007


1 bunch fresh broccoli, chopped fine
1 onion, chopped fine
1 pint half & half
1/4 lb. butter
1 can mushroom soup
1 can chicken broth

2 eggs, beaten
1 1/2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup water

Chop broccoli fine and cook until tender. While broccoli is cooking, saute onions in butter. Drain broccoli well, add onion to broccoli and then add mushroom soup, chicken broth and half & half. Cook and stir often over low heat. Add kneflyc.

For kneflyc, combine beaten eggs with flour, salt and baking powder. Beat well. Cut small bits of batter with knife and drop into salted boiling water. Cook for about 15 minutes. Remove and stir into soup mixture.

Preparation Time:
Preparation Time:
1/2 hour




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