Soup with Dumplings

By Mark Lawrence

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A recipe that's been in my family for several generations.

3 cups flour
2 tbl butter buds
1/2 cup milk
2 eggs
1/2 tsp salt

  1. Put all the ingredients into a large bowl. Stir thoroughly. The completed dough should be very stiff - add flour if needed. If the dough is at all runny, you won't like the results.

  2. Using a large spoon, scoop out some dough, roughly the size of an olive. Drop the dough into boiling soup. It works best if you get the spoon wet in the soup first, and make sure the spoon stays wet. Cook until the dumplings start to float, about 3 minutes. Very Important: The soup must be boiling when you drop in the dough.

  3. Traditionally I use a couple cans of Campbell's Chicken and Rice soup. Alternatively, you can throw these into a beef or chicken stew.

  4. You can remove the dumplings from the soup or stew and store them in the refrigerator. However, if you leave them in the soup or stew, they will become quite mushy overnight.