Chicken Soup with Dumplings

Chicken Soup with Dumplings

Soups

SOUP INGREDIENTS
3 tbsp. butter or marg.
4 tbsp. flour
2 1/2 qts. chicken stock
salt to taste
3 or 4 sliced mushrooms
1 tbsp. butter or marg.
1/2 cup green peas
1 egg yolk
1/4 cup light cream or milk

4 to 5 cups cooked chicken cut into small pieces
POTATO DUMPLINGS INGRED.
6 white rolls, diced
2 tbsp. butter
1/2 cup butter
3 eggs
2 lbs. potatoes,cooked & mashed
1/3 cup flour
1/3 cup wheat hearts
salt to taste

CHICKEN SOUP

Melt butter, blend in flour; add chicken stock and salt. Stir, bring to a boil. Saute mushrooms in butter and add. Cook peas in salted water, rub through strainer. Mix with egg yolk and cream or milk. Add egg yolk mixture and chicken to the soup just before serving. Heat but do not bring to a boil again. Serve with potato dumplings on the side.

POTATO DUMPLINGS

Fry diced rolls in butter. Cream butter. Add eggs and rolls,potatoes, flour, wheat hearts and salt. Mix well. Form dumplings into 2" diam. balls; cook in boiling salted water until they rise to the surface. Continue cooking 5 minutes longer.