From Wyndmere Community Alumni Cookbook 1995.
Ingredients: [‘potatoes’, ‘onion’, ‘carrots’, ‘chicken bouillon cubes’, ‘parsley’, ‘water’, ‘margarine’, ‘evaporated milk’, ‘pepper’, ‘chives’, ‘celery salt’, ‘flour’, ‘egg’, ‘water’]
Quantity of Ingredients: [“6 diced potatoes”,”1 chopped onion”,”2 chopped carrots”,”2 chicken bouillon cubes”,”1 tablespoon parsley”,”5 cups water”,”1/3 cup margarine”,”1 (13 ounce) can evaporated milk”,” pepper”,” chives”,” celery salt”,””,”1 cup flour”,”1 egg”,”1/2 cup water”]
Number of Servings: 8
Steps: [‘Combine all soup ingredients except milk in a large kettle.’, ‘Cook until vegetables are tender.’, ‘While cooking prepare Knepfla:’, ‘mix flour, egg, and water then cut into small pieces.’, ‘To kettle add canned milk and bring to a boil.’, ‘Drop knepfla into soup.’, ‘Simmer about 10 minutes.’, ‘Serve hot.’]