Kneophla Soup
Ingredients
- Soup ⓘ
- 2 (10 1/2 ounce) cans cream of mushroom soup ⓘ
- 2 (10 1/2 ounce) cans cream of chicken soup ⓘ
- 1/2 cup butter ⓘ
- 1 large onion, Chopped
- 8 ounces fresh mushrooms, Sliced ⓘ
- 2 carrots, sliced ⓘ
- 3 stalks celery, Sliced ⓘ
- 3 potatoes, Peeled and cut into small squares ⓘ
- 2 tablespoons chicken bouillon ⓘ
- 2 tablespoons celery salt ⓘ
- 2 tablespoons pepper ⓘ
- 3 tablespoons parsley flakes ⓘ
- 5 cups milk ⓘ
- Optional Garnish
- 1 cup bacon bits ⓘ
- 1 cup shredded colby-monterey jack cheese (Preference) ⓘ
- Dough ⓘ
- 2 -3 cups white flour ⓘ
- 1 egg ⓘ
- 1 teaspoon baking powder
Instructions
- Put stick of butter in soup pot, and melt on medium.
- Add onions and cook until translucent, adding 1 tsp of pepper.
- Add potatoes, celery, carrots and mushrooms; simmer for 3 minutes.
- Add milk.
- Add chicken bouillon.
- Add cans of soup.
- Add celery salt, parsley and remainder of pepper.
- Let simmer on Medium/Low.
- In a separate bowl put in 2 cups white flour in a large mixing bowl.
- Mix egg, baking powder, salt, and water in another small (cereal) bowl.
- Pour mixture in with flour and mix with fork until you need to use your hands. Add flour as needed until the dough becomes a "workable" dough. (Should be slightly sticky if you stick a finger into the dough.
- Cut dough with a kitchen scissors into bite-sized pieces. Place the pieces into a pot of boiling salted (tsp) water, when the pieces float strain them out and put them in the soup.
- Let entire soup mixture simmer for at least a half hour.
- Add bacon and shredded cheese to the top as a garnish.
Nutrition & Diet Analysis (per serving)
1173
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).