MR. FOOD POTATO DUMPLING SOUP
Make and share this Mr. Food Potato Dumpling Soup recipe from Food.com.
Provided by LES H.
Categories Low Protein
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
- In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
- In a soup pot over medium-high heat, bring chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. Add potato mixture and parsley to soup pot and heat 5 minutes, or until heated through.
Nutrition Facts : Calories 360.8, Fat 19.8, SaturatedFat 12, Cholesterol 52.1, Sodium 1049.2, Carbohydrate 35.3, Fiber 2.7, Sugar 2.3, Protein 10.8
CREAMY POTATO SOUP WITH DUMPLINGS
This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!
Provided by Cheryl E
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make soup: boil celery in the water until just tender, DO NOT DRAIN.
- Add all ingredients and cover with remaining water"just enough" to cover veggies.
- Boil on medium high till tender, (approximately 10 minutes).
- Mash slightly to eliminate chunks.
- Add milk and set aside.
- To make dumplings, sift together dry ingredients.
- Stir in herbs.
- Beat egg and milk together and add to dry ingredients.
- Stir just until moistened.
- Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
- Drop dumplings by tablespoonful into liquid.
- Cover tightly and simmer gently for 20-minutes--do not lift lid.
- ENJOY.
POTATO SOUP WITH MEAT DUMPLINGS
What's for dinner? Souper Soup! I hate to confess this, but I love dipping fresh crusty rye bread in this soup.
Provided by Lorac
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook leeks and onion in oil over moderate heat until onions are transparent.
- Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
- Combine meatball ingredients and shape into walnut sized balls.
- Drop into soup mixture and simmer uncovered 10- 15 minutes.
- Add tomatoes, cook 2 minutes, add parsley and serve.
POTATO SOUP WITH DUMPLINGS
I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot...
Provided by Patty Ward
Categories Cream Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
- 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
- 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
- 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
- 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
- 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
- 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".
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