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Wednesday, December 2, 2015

Food Storage Recipe - Creamy Vegetable Soup With Dumplings

Eating by oil lamp light!
It is getting to be that time of year to be making soups that will keep you warm and satisfied all day long. This is a hearty soup that will stay with you all day and keep you coming back for more.


For Soup ~

3 cups of water or broth

2 medium onions, chopped

2 celery stalks, diced

2 cups of canned tomatoes , chopped up and include the sauce.

2 carrots, sliced

2 potatoes, diced

1 or 2 cups of any other of your favorite vegetables

1/2 cup of butter

1/2 cup of whole wheat flour

salt and pepper to taste

For Dumplings ~

2 cups of whole wheat flour

3 teaspoon of baking powder

1 teaspoon salt

1/4 cup of minced parsley

1/4 cup of shortening

1 egg, slightly beaten

3/4 cup of milk

SOUP:  In a large covered pot, cook the vegetables in the broth until the firmest ones are barely tender. This should take about 30 minutes. Melt the butter in a small saucepan and stir in the flour to form a smooth paste.Mix in 1 cup of the broth from the vegetables to make a lump free sauce. Gradually stir it into the large pot of soup.

DUMPLINGS: Stir together the flour, baking powder, and salt. Cut in the parsley and the shortening until it looks like coarse meal. Mix in the egg and milk. Blend it until all of the dry ingredients are just dampened. Drop the batter by spoonfuls on top of the boiling soup, cover the pot , and simmer for about 15 minutes before serving.


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