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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grandma Snyder used to make a soup that was creamy and ripe with onion and bacon smells and tastes. This is the closest I come to duplicating that and I have added spaetzle dumplings for some added body. Feel free to add or subtract the the types of vegetables used. Ingredients:
4 c. chicken broth or vegetable broth |
2 stalks celery slice in 1/2 pieces |
2 carrots sliced in 1/2 pieces |
1 med onion coarsely chopped |
8 oz button mushrooms sliced |
2 small red potatoes, washed and piced in 1/2 cubes |
3 rashers bacon sliced into 1/2 pieces |
1 c flour |
1 egg, beaten |
1 c milk or cream (i use skim milk or evaporated skim milk, always watching the calories) |
1/2 teas salt |
salt and pepper to taste |
1/2 c cold water |
Directions:
1. In the soup pot, fry the bacon until almost crisp.
2. Remove the bacon pieces and drain all but 1 teas of the rendered fat
3. Add the onion and saute for 2 minutes stirring often
4. Add the stock
5. Add the celery, mushroom, carrots, and potatoes
6. Salt and pepper to taste
7. Bring to a boil and reduce to a slow simmer
8. Cook until the vegetables are tender
9. Combine the egg, flour, 1/2 teas salt, and 1/4 c of the water.
10. Mix well, add more water if needed to form a sticky, thick paste
11. Bring the soup back to a boil and drop the dumpling mixture one teas teaspoon and a time into the soup (use two spoons, one to scoop the batter and the other to help drop if off the spoon. The dumpling should double in size, so don't make them too big or you will end up with big chewy balls)
12. The dumplings will cook quickly and float to the surface,
13. Add the bacon and the milk/cream
14. Simmer for 5 minutes and check the salt and pepper
15. Grandma always put a small pat of butter on the soup when it was served.
16. Leftover diced chicken is a good addition too.
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