Chicken Cream With Vegetables & Dumplings Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
** Package Together **,
2 ounce: Freeze-Dried Chicken, Or
4 ounce: Chicken-Flavored T V P,
1 ounce: Freeze-Dried Carrots,
1 ounce: Freeze-Dried Green Beans,
1 ounce: Freeze-Dried Peas,
4: Chicken Bouillon Cube, Or
1/4 cup: Chicken Bouillon Granules,
1 tsp: Dill Weed,
1/2 tsp: Tarragon,
** Package Separately **,
1 package: Leek Soup, Packet, to make
4 1/2 Cups: ,
1: Savory Dumplings,
3/4 cup: Dry Milk,
1 tbsp: Margarine,
Salt, as needed
5 1/2 cup: Water,
Directions:
1. Add 5 c cold water to the pot and add all ingredients except
dumplings and milk. Bring to a boil and simmer 10 minutes, stirring
regularly. 2. Mix 1/2 c water with milk powder; add to soup
gradually. Add margarine. 3. Make dumpling dough and spoon in when
soup is simmering.
Makes 8 cups.
Recipe By : "Backpackers Cookbook" by Margaret Cross and Jean
Fiske
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Neds Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Source from luhu.jp
dumplings and milk. Bring to a boil and simmer 10 minutes, stirring
regularly. 2. Mix 1/2 c water with milk powder; add to soup
gradually. Add margarine. 3. Make dumpling dough and spoon in when
soup is simmering.
Makes 8 cups.
Recipe By : "Backpackers Cookbook" by Margaret Cross and Jean
Fiske
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Neds Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Source from luhu.jp
Tags
Poultry