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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Wyndmere Community Alumni Cookbook 1995. Ingredients:
6 diced potatoes |
1 chopped onion |
2 chopped carrots |
2 chicken bouillon cubes |
1 tablespoon parsley |
5 cups water |
1/3 cup margarine |
1 (13 ounce) can evaporated milk |
pepper |
chives |
celery salt |
1 cup flour |
1 egg |
1/2 cup water |
Directions:
1. Combine all soup ingredients except milk in a large kettle.
2. Cook until vegetables are tender.
3. While cooking prepare Knepfla:.
4. mix flour, egg, and water then cut into small pieces.
5. To kettle add canned milk and bring to a boil.
6. Drop knepfla into soup.
7. Simmer about 10 minutes.
8. Serve hot.
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