How to make it

  • In the soup pot, fry the bacon until almost crisp.
  • Remove the bacon pieces and drain all but 1 teas of the rendered fat
  • Add the onion and saute for 2 minutes stirring often
  • Add the stock
  • Add the celery, mushroom, carrots, and potatoes
  • Salt and pepper to taste
  • Bring to a boil and reduce to a slow simmer
  • Cook until the vegetables are tender
  • Combine the egg, flour, 1/2 teas salt, and 1/4 c of the water.
  • Mix well, add more water if needed to form a sticky, thick paste
  • 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)
  • The dumplings will cook quickly and float to the surface,
  • Add the bacon and the milk/cream
  • Simmer for 5 minutes and check the salt and pepper
  • Grandma always put a small pat of butter on the soup when it was served.
  • Leftover diced chicken is a good addition too.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Sounds delicious. 5 forks
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    " It was excellent "
    notyourmomma ate it and said...
    Very nice post, pleased to see this, can't wait to try it.
    Was this review helpful? Yes Flag

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