Potato Dumpling Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | Onion | |
| 1 | Carrot | |
| 1 | Celery stalk | |
| 4 | Mushrooms | |
| 6 | T | Oil |
| 5 | c | Water |
| Salt and pepper to taste | ||
| 1 1/2 | c | Mashed potatoes |
| 1 | t | Salt |
| 1 | Egg | |
| 1 | T | Chopped parsley |
| 1/2 | c | Flour |
INSTRUCTIONS
Slice the vegetables thinly and sautE them slowly in the oil for a few minutes in a soup pot. Add the water gradually, stirring continuously. Add salt the pepper. Cover the pot and cook over low to medium heat for 30 minutes. While the soup is cooking, combine all the ingredients for the dumplings. Roll the paste into a thin long cylinder. Cut into 1 inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking for another 8 to 10 minutes. Serve hot. Posted to MM-Recipes Digest V4 #096 by info@yourbestimage.com (Best Image) on Apr 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 199
Total Fat: 22.5g
Cholesterol: 46.5mg
Sodium: 634.4mg
Potassium: 269.1mg
Carbohydrates: 18.1g
Fiber: 2g
Sugar: 3.1g
Protein: 4.7g