Tomato Soup with Dumplings
Ingredients:
- 1 can tomato soup (10-3/4 ounces)
- 1 cup milk
- 2 large eggs
- 1/4 teaspoon pepper
- 1 teaspoon milk
- 6 tablespoons flour
Directions:
- Simmer soup and milk on stove.
- Beat eggs. Add teaspoon milk. Slowly mix flour and pepper into milk until very thick.
- Bring soup to a boil.
- Dip spoon in soup so it is hot. Drop 1/2 teaspoonful dumpling mix into soup. Continue until dumpling mix is gone.
- Cook 3-4 minutes.
From the kitchen of Larry Mey
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