Knoephla Soup

Ingredients

  • 3 c flour
  • 1 egg
  • 1 c warm water
  • 1 t salt
  • 1/2 cup butter (1 stick)
  • 1 large onion, chopped
  • 2 ribs of celery, diced
  • 12 small carrots, sliced
  • 2 small can mushrooms drained
  • 1 cup ham (small cubes)
  • 12 cups chicken broth
  • 2 pints cream
  • Salt and Pepper to taste

    • Directions

    1. Mix together first 4 ingredients to form a firm, hard dough (add more water if needed).
    2. Let rest for at least 10 minutes, up to 1 hour.
    3. Combine butter, onion, celery and carrots and sauté in saucepan until onions are translucent (about 5 minutes).
    4. Add mushrooms and heat until warm.
    5. Heat chicken broth to boil then reduce to medium heat.
    6. Add onion, celery, carrots, and mushrooms to broth.
    7. Add cubed ham to soup.
    8. Roll knoephla in long ropes and snip about 1 inch sections into soup.
    9. Heat soup to simmer and simmer for 10 minutes.
    10. Add cream (temper by adding cream to small amount of soup then mixing in) and simmer for another 10 minutes.
    11. Category.
    12. Soup.
    13. Keywords.
    14. Cream.
    15. Ham.
    16. Mushrooms.

    Category

  • Soup

    • Keywords

  • Cream
  • Ham
  • Mushrooms

    • C u i s i n e S c h u l z