Cheese Soup With Dumplings Recipe
Are you looking for people's choice Cheese Soup With Dumplings recipe? A yummy Appetizer dish that I recommend to my friends is this recipe of Cheese Soup With Dumplings. The main ingredient in Cheese Soup With Dumplings is Cheese. In my opinion, if one is a chef, one ought to have a personal recipe of Cheese Soup With Dumplings, just like I do.
Ingredients
1/2 c. grated carrot 125 mL
1/2 c. finely chopped celery 125 mL
1/4 c. finely chopped onion 60 mL
1 c. water 250 mL
1/4 tsp. salt 1 mL
3 Tbsp. butter or margarine 45 mL
1/4 c. all purpose flour 60 mL
2 c. milk 500 mL
1/2 tsp. salt 1 mL
2 chicken bouillon cubes
2 c. boiling water 500 mL
1 1/4 c. grated "old" cheddar cheese 310 mL
1 c. all purpose flour 250 mL
2 tsp. baking powder 10 mL
1/2 tsp. salt 2 mL
1 Tbsp. chopped fresh parsley 15 mL
1/2 c. milk 125 mL
2 Tbsp. melted shortening 30 mL
Directions
Cook the carrot, celery and onion in the 1 cup (250 mL) water with the 1/4 tsp. (1 mL) salt for 5 minutes or until just tender.
Do not drain.
Melt the butter in a dutch oven; blend in the flour and cook 1 minute to make a smooth paste.
Blend in the milk and salt; stir and cook until the soup is thickened, hot and smooth.
Dissolve the bouillon cubes in the boiling water.
Add this broth with the cheese and vegetables (with their cooking liquid) to the soup.
Stir and cook over low heat until the cheese melts.
In a medium bowl, sift together the 1 cup (250 mL) flour, baking powder and 1/2 tsp. (2 mL) salt.
Add the parsley.
Combine the milk and melted shortening and pour into the dry ingredients.
Mix just enough to wet the dry ingredients.
Drop 12 "balls" of the dough into the simmering soup.
Cover tightly and simmer 15-20 minutes or until dumplings are light and fluffy.
Do not peek.
Do not drain.
Melt the butter in a dutch oven; blend in the flour and cook 1 minute to make a smooth paste.
Blend in the milk and salt; stir and cook until the soup is thickened, hot and smooth.
Dissolve the bouillon cubes in the boiling water.
Add this broth with the cheese and vegetables (with their cooking liquid) to the soup.
Stir and cook over low heat until the cheese melts.
In a medium bowl, sift together the 1 cup (250 mL) flour, baking powder and 1/2 tsp. (2 mL) salt.
Add the parsley.
Combine the milk and melted shortening and pour into the dry ingredients.
Mix just enough to wet the dry ingredients.
Drop 12 "balls" of the dough into the simmering soup.
Cover tightly and simmer 15-20 minutes or until dumplings are light and fluffy.
Do not peek.
