Title: Fricot a la "Belette" ("Weasel" Fricot/soup)
Categories: Soups, Vegetables
Yield: 1 Servings

1 Onion; chopped
3 tb Butter
2 tb Salted herbs;*
4 c -Water
3 c Potatoes; diced
-salt and pepper
1 tb Flour

-------------------------DUMPLINGS:* THIS IS ONE OF-------------------------
-several possible dumpling
-recipes given
1 c Flour
1/2 ts -Salt
1/2 c -Cold water

*posted separately Handkerchief Dumplings (Pates en Mouchior de Poche) Mix
flour with salt. Gradually add cold water to the dough as one would when
making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares
and place the squares in the fricot. Cover and simmer 7 minutes.

Saute the onion and salted herbs in butter for 1-2 minutes or until the
onion is golden brown. Add the water, potatoes, salt and pepper, and simmer
for 20 minutes. To thicken the broth, add dumpling or flour mixed with
water.

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