Recipe - Pretzel Dumpling Soup

FOR THE DUMPLING BATTER
Three fourths cup Milk
1 tablespoon Butter
Salt
3 tablespoon Cream of Wheat
One fourth cup Pretzel crumbs; (To make the
pretzel
; crumbs, just
; process a few in a
; food processor.)
2 tablespoon Minced green onions
2 tablespoon Minced parsley
1 Egg lightly beaten

FOR THE SOUP
1 ounce Dried mushrooms such as
chanterelles or; soaked in
warm
; porcini, water until
; softened
5 cup Beef stock
Freshly ground black pepper
One fourth cup Minced parsley for garnish

TO MAKE THE DUMPLINGS: In a small saucepan over high heat, bring the milk
to a boil with the butter and salt. Add the Cream of Wheat and pretzel
crumbs and stir with a small whisk, over low heat, until mixture thickens
and begins to pull away from the sides and bottom of the pan.

Remove from the heat and transfer the batter to a mixing bowl. Add the
green onions, parsley and egg and set aside for 20 minutes. After 20
minutes, wet your hands in water and shape the batter into small rounds
about 3/4inch in diameter.

Bring 2 quarts of salted water to a boil. Add the dumplings, a few at a
time, and simmer for 10 minutes or until swollen and light. Remove them to
a plate with a slotted spoon.

TO MAKE THE SOUP: Remove the mushrooms from the soaking liquid, reserving
the liquid. Remove any tough stems that have not softened and chop the
mushrooms. In a saucepan, add the stock and mushrooms to the reserved
liquid and bring the liquid slowly to a simmer. Add the dumplings and
reheat gently for 5 minutes or until hot. Season with salt and pepper to
taste and add the parsley. Serve immediately.

Converted by MC_Buster.

Per serving: 449 Calories (kcal); 19g Total Fat; (44% calories from fat);
14g Protein; 39g Carbohydrate; 56mg Cholesterol; 10832mg Sodium Food
Exchanges: 1 One half Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit;
3 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.