Serves: 8
Total Calories: 138

1 (10 1/2-ounce) can cream of celery soup
1 water soup can (1 1/4 cups)
2 tablespoons butter or margarine
1 egg large
milk
1 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon parsley dried flakes (optional)
1/2 teaspoon salt

In a 5-quart Dutch oven or heavy saucepot over medium heat, stir soup, water and butter or margarine until smooth. Bring to a boil reduce heat to low and simmer.

Meanwhile, in a liquid measuring cup, beat egg. Add enough milk to measure 1 cup.

In a medium bowl, combine flour, baking powder, parsley and salt. Stir in egg-milk mixture just until flour is moistened. (Dough will be soft and sticky.)

Dip a large metal spoon into the simmering liquid, then scoop up spoonfuls of batter and drop into soup. Repeat until all the batter is dropped onto the soup. Return liquid to simmer, cover and simmer for 10 minutes.

Serve dumplings and sauce with every kind of meat-chicken, turkey, lamb, beef or pork.

*Can also be made with cream of chicken or Cheddar cheese soup. If you wish more sauce (there is only enough to coat dumplings), double the amount of soup and water.

Nutritional Facts:

Serves: 8
Total Calories: 138
Calories from Fat: 46

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