INGREDIENTS

INSTRUCTIONS

TO MAKE THE DUMPLINGS: In a small saucepan over high heat, bring the
milk to a boil with the butter and salt. Add the Cream of Wheat and
pretzel crumbs and stir with a small whisk, over low heat, until
mixture thickens and begins to pull away from the sides and bottom of
the pan.  Remove from the heat and transfer the batter to a mixing
bowl. Add the  green onions, parsley and egg and set aside for 20
minutes. After 20  minutes, wet your hands in water and shape the
batter into small  rounds about 3/4-inch in diameter.  Bring 2 quarts
of salted water to a boil. Add the dumplings, a few at  a time, and
simmer for 10 minutes or until swollen and light. Remove  them to a
plate with a slotted spoon.  TO MAKE THE SOUP: Remove the mushrooms
from the soaking liquid,  reserving the liquid. Remove any tough stems
that have not softened  and chop the mushrooms. In a saucepan, add the
stock and mushrooms to  the reserved liquid and bring the liquid slowly
to a simmer. Add the  dumplings and reheat gently for 5 minutes or
until hot. Season with  salt and pepper to taste and add the parsley.
Serve immediately.  Converted by MC_Buster.  Per serving: 449 Calories
(kcal); 19g Total Fat; (44% calories from  fat); 14g Protein; 39g
Carbohydrate; 56mg Cholesterol; 10832mg Sodium  Food Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 62947
Calories From Fat: 5481
Total Fat: 628.1g
Cholesterol: 313.2mg
Sodium: 288543.6mg
Potassium: 25931.8mg
Carbohydrates: 12946g
Fiber: 457.2g
Sugar: 43.3g
Protein: 1530.4g