The home of Australia's Chef Hat Awards and Readers Choice Awards
Soup4 cups vegetable stock2 tbs dried, unseasoned vegetable soup mixSalt and Pepper1 tsp fresh parsley, finely choppedDumplings1 cup cream of rice cereal1/4 tsp salt1 egg, beaten1/4 cup milk substitute added 1 tbs at a time
1. Combine chicken stock, dried vegetables and salt and pepper. Heat until boiling. Turn down heat and simmer.2. While soup is heating, mix dry ingredients for the dumplings. Add egg and milk 1 tbs at a time and mix with dry ingredients. The consistency of the batter should be that of course meal. If it is too soft, you added too much milk substitute. 3. Using a tsp, drop batter into the simmering soup. Let the dumplings cook for about 15 minutes at a steady simmer.4. Add parsley just before serving.Serves 4This recipe comes courtesy of 'The Food Allergy Cookbook: 101 Recipes for Living and Entertaining with Allergies', published by Wiley. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx
Login or enter your details below to start reviewing and stay informed...
By clicking 'Sign Up' you agree to the Terms
In the first month of the autumn season, we're naturally inclined towards recipes that will warm us right up during thos...
Le Cinque Terre
One day I will become a great Chef!
Wheelers Seafood Restaurant
© Australian Good Food Guide Publishing Pty Ltd 2015. All rights reserved. Privacy Disclaimer
Not a member yet?
We'll never post without your permission
Sign up, it's free
Already have an account?
Your details will be kept strictly confidential and will not be passed onto any
To post reviews and vote, we just need to ask for a few more details:
By clicking 'Finish' you agree to the Terms