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Pretzel Dumpling Soup

Source: Burt Wolf's Travels and Traditions, Munich
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 6 servings
For the Dumpling Batter:
3/4 cup milk
1 tablespoon butter
3 tablespoons Cream of Wheat
1/4 cup pretzel crumbs (To make the pretzel crumbs, just process a few in a food processor.)
2 tablespoons minced green onions
2 tablespoons minced parsley
1 egg lightly beaten
For the Soup:
1 ounce dried mushrooms such as chanterelles or porcini, soaked in warm water until softened
5 cups beef stock
Freshly ground black pepper
1/4 cup minced parsley for garnish
TO MAKE THE DUMPLINGS: In a small saucepan over high heat, bring the milk to a boil with the butter and salt. Add the Cream of Wheat and pretzel crumbs and stir with a small whisk, over low heat, until mixture thickens and begins to pull away from the sides and bottom of the pan.

Remove from the heat and transfer the batter to a mixing bowl. Add the green onions, parsley and egg and set aside for 20 minutes. After 20 minutes, wet your hands in water and shape the batter into small rounds about 3/4-inch in diameter.

Bring 2 quarts of salted water to a boil. Add the dumplings, a few at a time, and simmer for 10 minutes or until swollen and light. Remove them to a plate with a slotted spoon.

TO MAKE THE SOUP: Remove the mushrooms from the soaking liquid, reserving the liquid. Remove any tough stems that have not softened and chop the mushrooms. In a saucepan, add the stock and mushrooms to the reserved liquid and bring the liquid slowly to a simmer. Add the dumplings and reheat gently for 5 minutes or until hot. Season with salt and pepper to taste and add the parsley. Serve immediately.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dumpling Soups
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 96
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 145mg
% Cal. from Fat: 38%
Cholesterol: 43mg
Protein: 8g
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