Mr Food Potato Dumpling Soup Recipes

MR. FOOD POTATO DUMPLING SOUP

Steps:

• In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
• In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
• In a soup pot over medium-high heat, bring chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. Add potato mixture and parsley to soup pot and heat 5 minutes, or until heated through.

POTATO SOUP WITH BUTTER DUMPLINGS

Steps:

• In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
• Add potatoes, water, salt, and pepper.
• Bring to boiling,
• Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
• Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
• Using a scant teaspoon for each, drop dumplings into bubbling soup.
• Cover, simmer 10 minutes.
• Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
• Heat through, but do not boil.
• Serve in bowls; sprinkle with parsley.

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS

Steps:

• In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
• Stir in potato, onion, ham, evaporated milk, and pepper.
• Bring to boiling, decrease heat.
• Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
• Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
• Make a well in the center of the flour mixture.
• In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
• Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
• Using rounded teaspoonfuls, drop dumping dough onto hot soup.
• Return to boiling, decrease heat.
• Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
• If desired, sprinkle with fresh snipped parsley.

MR. FOOD CORN AND POTATO SOUP

Steps:

• In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
• Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
• Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.

CREAMY POTATO SOUP WITH DUMPLINGS

Steps:

• To make soup: boil celery in the water until just tender, DO NOT DRAIN.
• Add all ingredients and cover with remaining water"just enough" to cover veggies.
• Boil on medium high till tender, (approximately 10 minutes).
• Mash slightly to eliminate chunks.
• Add milk and set aside.
• To make dumplings, sift together dry ingredients.
• Stir in herbs.
• Beat egg and milk together and add to dry ingredients.
• Stir just until moistened.
• Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
• Drop dumplings by tablespoonful into liquid.
• Cover tightly and simmer gently for 20-minutes--do not lift lid.
• ENJOY.

POTATO SOUP WITH MEAT DUMPLINGS

Steps:

• Cook leeks and onion in oil over moderate heat until onions are transparent.
• Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
• Combine meatball ingredients and shape into walnut sized balls.
• Drop into soup mixture and simmer uncovered 10- 15 minutes.
• Add tomatoes, cook 2 minutes, add parsley and serve.