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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
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With the winter season upon us, the dropping temperature brings the promise of rich, hearty foods that demand time to co...
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The Corner Restaurant
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