Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ** Package Together ** |
| 2 ounces | Freeze-Dried Chicken, Or |
| 4 ounces | Chicken-Flavored T V P |
| 1 ounce | Freeze-Dried Carrots |
| 1 ounce | Freeze-Dried Green Beans |
| 1 ounce | Freeze-Dried Peas |
| 4 \N | Chicken Bouillon Cube, Or |
| ¼ cup | Chicken Bouillon Granules |
| 1 teaspoon | Dill Weed |
| ½ teaspoon | Tarragon |
| \N \N | ** Package Separately ** |
| 1 pack | Leek Soup, Packet -- to make |
| 4½ \N | Cups |
| 1 \N | Savory Dumplings |
| ¾ cup | Dry Milk |
| 1 tablespoon | Margarine |
| \N \N | Salt -- as needed |
| 5½ cup | Water |
| \N \N | Date: 04-15-94 (20:09) Number: 208 From Ned's Opus |
1. Add 5 c cold water to the pot and add all ingredients except dumplings and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix ½ c water with milk powder; add to soup gradually. Add margarine. 3. Make dumpling dough and spoon in when soup is simmering.
Makes 8 cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
From: Terri Woltmon
Date: 04-15-94 (20:09) Num (4) Cooking