Boulettes aux Champignons (Mushroom Dumplings)
1 cup flour
2 tsp baking powder
1 tbsp fat (butter or margarine)
½ tsp salt
½ cup condensed mushroom soup (undiluted)
6 tbsp water
Sift flour once, measure, sift again with other dry ingredients. With two knives, cut in the butter; add condensed soup and enough water to get a soft dough.
Drop by spoonfuls into simmering broth. Cover tightly with lid and cook without lifting the lid for 10 to 12 minutes. Have enough high heat to have broth simmering.
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