Knoephla Soup

Name: Knoephla Soup
Ingredients: 2 Tablespoons Butter; 1/2 whole Shallot, Minced; 1 whole Carrot, Diced; 2 whole Medium Potatoes, Diced; 1 dash Salt And Pepper; 1 whole Bay Leaf; 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup; 1 can Water (use The Soup Can); 2 cans (14 Oz. Can) Chicken Broth; 2 cups Frozen Or Homemade Dumplings; 1/4 cups Cream

11 ingredients

6 steps

Ingredients

2 Tablespoons Butter
1/2 whole Shallot, Minced
1 whole Carrot, Diced
2 whole Medium Potatoes, Diced
1 dash Salt And Pepper
1 whole Bay Leaf
1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
1 can Water (use The Soup Can)
2 cans (14 Oz. Can) Chicken Broth
2 cups Frozen Or Homemade Dumplings
1/4 cups Cream

Directions

1

1. Heat butter in a soup pot over medium heat. Saute shallot for about 1 minute, and then add carrots and potatoes. Sprinkle with salt and pepper and add bay leaf. Cook about 2 minutes.
2

2. Add soup, water, and broth, and stir well.
3

3. Bring soup to a boil, and then add dumplings.
4

4. Reduce heat to medium-low. Cover and simmer until dumplings, potatoes, and carrots are tender, about 20-30 minutes.
5

5. Remove pot from the heat and stir in cream. Season to taste with salt and pepper.
6

Note: if you're reheating leftover soup, do so slowly and carefully, so the cream doesn't curdle.