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Knoephla Soup Recipe

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

Contributor:  
Contributor:  
Jackie Hedstrom
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1- 2# pkg frozen potato dumplings
1 c chopped onion
1 c diced carrots
1 c diced celery
1 c butter
4 qts water
4 T chicken soup base
2# cubed potatoes
1 c heavy cream
1 tsp parsley flakes
salt & pepper to taste

Directions:
Directions:
Spread dumplings out to thaw. In large kettle saute onions, carrot, and celery in butter, until vegetables are tender. Add water, soup base and dumplings. Bring to a boil over high heat. When dumpling are soft add potatoes. Simmer on medium heat until dumplings and potatoes are done throughout. Remove from heat and add cream and parsley. Salt & Pepper as desired.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Reheat on low heat so cream doesn't curdle.

 

 

 

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