Knoepfle

pronounced neef'-la

a wonderful German soup, perfect for a cold winter day

dumplings:

all purpose flour

1 egg

3/4 c milk

salt

beat egg and milk and salt to taste, add enough flour to make a stiff dough, roll the dough into logs about 1/2 in by 12in, cut into 1' pieces (ideally the dough should be stiff enough to cut with a scissors)

set aside

in just enough water to cover, bring to a boil 3 c diced potatoes, 1 c diced carrots and 1//4 c finely diced onion,

when tender add 1 can cream of chicken soup

3 c milk

stir well and add dumplings

simmer until dumplings are done  salt and pepper to taste