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Knepfla Soup
- 6 medium potatoes, peeled and diced
- 2 medium onions, chopped
- 1 carrot chopped, or one cup
- 1 stalk celery
- One-fourth cup chicken soup base powder (I use Watkins)
- 1 tablespoon parsley flakes
- 5 cups water
- One-third cup butter
- 1 can (15 – 16 oz) evaporated milk
Knepfla:
- 1 cup flour
- 1 egg
- One-half cup water
- Salt
Put all ingredients for soup, except milk and parsley flakes, in kettle. Cook until tender. Add milk and parsley flakes. Bring to boil. Mix the Knepfla ingredients and spoon small amounts of this batter into the hot mixture. Simmer for 10 minutes. Enjoy!
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