Egg Drop Dumpling Soup repost

[Guest guest]

I make this one from the recipe folders, it's a family favorite.

Yolanda

 Egg Drop Dumpling Soup

serves 5-7 people

 

Dumplings:

 

1 cup milk

½ cup butter

1 cup flour

½ tsp nutmeg

½ tsp salt

3 eggs

 

Heat milk and butter to a boil. Add the flour, nutmeg and salt.

Stir until thick and mixture leaves the side of the pan and forms a

compact mass, like with cream puffs. Let it cool off the stove for

a little while and do the other stuff.

 

In a large pot put in:

 

1- 4 cup box of vegetable broth (I used swanson's organic)

2 cups frozen mixed vegetables

1/2 tsp salt

1/4 tsp pepper

1/4 tsp rosemary

1/2 tsp onion powder

 

Put it on the heat to get it really hot. While that's getting hot

finish your dumplings with the 3 eggs listed. Beat in one at a time

until combined.

 

By now your broth should be really nice and hot. Take 2 eggs and

beat them in a bowl then slowly drizzle them into the soup to get

the strands of egg you see in many soups out there. After that take

your dumpling mixture and drop them in about tablespoon size. Cover

and let it cook for about six minutes. Stir it up just a little

because the vegetables are going to fight with the dumplings for

space and the dumplings should look lovely and creamy ivory color,

if they look sticky turn them and recover and cook a few minutes

longer. Serve as is.