| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1 |
|
Celery stalk |
| 4 |
|
Mushrooms |
| 6 |
tb |
Oil |
| 5 |
c |
Water |
|
|
Salt and pepper to taste |
| 1 1/2 |
c |
Mashed potatoes |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
tb |
Chopped parsley |
| 1/2 |
c |
Flour |
INSTRUCTIONS
BROTH
DUMPLINGS
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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