Title: Chicken Soup with Dumplings
Categories: Chicken, Soup, Soups, Soups & ste
Yield: 1 Servings

2 tb Butter
1 sm Onion; minced
9 c Chicken stock
Salt
Freshly ground white pepper
1/2 ts Thyme
pn Freshly ground nutmeg
1 c All-purpose flour
2 Eggs

Recipe by: Food and Wine
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white pepper to
taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with
the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to
a boil over high heat. Remove from the heat and beat in the flour until
thoroughly blended. Let the mixture cool slightly, then beat in the eggs,
one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook
until the dumplings begin to firm, about 5 minutes. Remove from the heat,
cover the saucepan and set aside to steam the dumplings for 3 minutes
before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini