Grandma Dolly's Potato Soup (with my additions) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10-15 potatoes
1 large onion, cut in half
5 ribs of celery, diced small
1/2 lb. carrots, sliced thinly
Water to cover vegetables in pan
1 can Campbell's Cream of Mushroom Soup
1 can evaporated milk
1 stick butter or Imperial margarine
1 or 2 bay leaves
2 c. flour
6 eggs, beaten
1 Tbsp. salt
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Directions: |
Directions:Peel about 10-15 potatoes, 1 large onion (cut in half), 5 ribs of celery (diced small), 1/2 lb. of carrots (sliced thinly) and place in enough water to cover. Cook until almost tender. Add 1 can of Campbell's Cream of Mushroom Soup, 1 can of evaporated milk, 1 stick of butter or Imperial margarine and a bay leaf or two. Simmer.
At the same time, mix in a bowl: 2 c. of flour, 6 beaten eggs, and 1 Tbps. salt. Add enough extra flour to make the dough easy to handle. Pinch off bits of dough and drop into the boiling pot. Put all these noodles in. Stir in any "remains" in the bowl and flour on your fingers. Cook until noodles are done--a very short time.
Serve with Italian bread and butter. Be prepared. This comfort food will demand a nap afterwards. Come prepared. |
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Preparation
Time: |
Preparation
Time:30 to 40 minutes |
Personal
Notes: |
Personal
Notes: Initially, this soup was served by Grandma Dolly to stretch our food budget. But we loved the meal so much that it became a regular, even when we could afford a bit of meat. Over the years, the recipe has gotten a bit fancier than just potatoes, eggs and flour. Enjoy.
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