Kneophla Soup

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READY IN: 1hr 20mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put stick of butter in soup pot, and melt on medium.
  • Add onions and cook until translucent, adding 1 tsp of pepper.
  • Add potatoes, celery, carrots and mushrooms; simmer for 3 minutes.
  • Add milk.
  • Add chicken bouillon.
  • Add cans of soup.
  • Add celery salt, parsley and remainder of pepper.
  • Let simmer on Medium/Low.
  • In a separate bowl put in 2 cups white flour in a large mixing bowl.
  • Mix egg, baking powder, salt, and water in another small (cereal) bowl.
  • Pour mixture in with flour and mix with fork until you need to use your hands. Add flour as needed until the dough becomes a "workable" dough. (Should be slightly sticky if you stick a finger into the dough.
  • Cut dough with a kitchen scissors into bite-sized pieces. Place the pieces into a pot of boiling salted (tsp) water, when the pieces float strain them out and put them in the soup.
  • Let entire soup mixture simmer for at least a half hour.
  • Add bacon and shredded cheese to the top as a garnish.
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