511221 pennsylvania dutch corn-chicken soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked whole kernel corn |
| 1 | can | (10 1/2 oz.) condensed chicken-rice soup |
| 2 | Chicken bouillon cubes Water Salt and pepper Dumpling batter DUMPLING BATTER:-- | |
| ¾ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Butter |
| 1 | Egg | |
| ½ | cup | Water |
Directions
Combine corn, soup and bouillon cubes in large saucepan. Add 3 cans of water. Bring to boil; season to taste with salt and pepper.
Dribble dumpling batter from spoon into gently boiling soup. Simmer 5 minutes or until dumplings are cooked. Makes 1½ quarts or 4 to 6 servings. DUMPLINGS Sift together: Flour and salt, Cut in: Butter.
Add 1 egg to ½ cup water and beat with fork just enough to blend.
Add to flour mixture and beat with spoon until smooth.
Submitted By BARRY WEINSTEIN On 03-19-95