This is a versatile comfort soup great for those days you need a chickenless chicken noodle soup. This time I used green beans, carrots, mushrooms, onions and hot paprika with a dollop of sour cream but feel free to use whatever soup-friendly ingredients you have in your fridge.
Magical freezer stock.
Every time I chop onions, peel carrots, own wilted parsley, celery or maybe a sad tomato, I throw everything, scraps and all, into a plastic container in my freezer. Every few weeks when the container is full I pull it out to make stock. Remember to add peppercorns, salt, a bay leaf and whatever other ingredients you want, cover with water and boil or pressure cook until a yummy broth is made.
- -1/2 cup cream of wheat
- -1 egg
- -1 teaspoon oil
- -salt to taste
- -water if needed
- Bring soup to a rolling boil.
- Lightly beat the eggs and add the cream of wheat, oil and salt. You want a very thick porridge consistency, add a little water to the mixture if it is too dry (or more cream of wheat if too wet).
- Drop about 10 very small scoops (~ ½ teaspoon) of dumpling dough into the boiling pot, then stir gently once or twice and repeat the scooping process. The dumpling are cooked when they rise to the surface. Make sure you test the dumplings, if they are sandy in texture cook longer.