The home of Australia's award winning restaurants
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
October brings the middle of spring when temperatures begin the climb towards sizzling summer heats.
Weddings at Tiffany's
The availability of amazing local, seasonal and free range ingredients allow us to be limited only by our imagination and our skill.
Blue Shed Restaurant
There is always room for improvement and fine tuning.
Amytis Gardens Cooking School
Presenting a dish must show pride and love for the food
© Australian Good Food Guide Publishing Pty Ltd 2014. 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