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Soup for the Sick and Whiny Recipe

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

Tammy Wilson


1 large onion, finely sliced
2 T butter
350 g potatoes, diced
3 and 3/4 c beef stock
1 bay leaf
2/3 c flour
1 tsp baking powder
1/2 tsp salt
1 T butter
1 T chopped parsley or thyme
1 egg, beaten.

In a soup pot, cook the onion gently in the butter for 10 minutes, until it begins to soften and go golden brown.
Add the diced potato and cook for 2-3 minutes, then pour in the stock.
Add the bay leaf, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer 10 minutes.
To make the dumplings, mix flour, salt and baking powder. Rub in the butter (like tea biscuits) Stir in parsley (I never have it, but thyme is lovely). Add the egg and make a soft dough.
Drop dumplings by the half teaspoonfuls into the simmering soup. Cover and simmer and additional 10 minutes.

Personal Notes:
Personal Notes:
I also add garlic sometimes, and have used beer instead of broth. I always make a huge batch of soup, but only enough dumplings to use right away. New dumplings the next night.




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