Vegetable Soup

Ingredients:
1 pc      Soup Base Cube
1 tbs     Butter or Margarine
6 cup    Water
100 g    Potatoes
1 med   Onion
1-2 cl    Garlic
100 g    Carrots
100 g    Turnip
100 g    Celery Root
100 g    Kohlrabi
50 g      Mushroom
2 tbs     Fresh Peas
½         Bunch of Parsley
2 tbs     Flour
½ cup   Milk or Sour Cream
            Bay leaf, Salt & Pepper

Dumplings:
4 tbs    Flour
1         Egg
1/8 tsp Salt

Directions:
1. Clean, peel and dice all vegetables. Leave the onion and the garlic cloves whole.Tie the ½ bunch of Parsley with thread.

2. Boil 6 cups of water with the parsley, bay leaf, whole onion and garlic cloves. Add the soup base cube to the boiling water and stir well.

3. Melt the butter in an other pot and add the diced vegetables. Cover and cook on low heat for about 20 minutes, stirring frequently.

4. Sprinkle the flour over the vegetables, pour in the soup base and cook on low heat until vegetables are ready.

5. Mix the flour, egg and salt well together. Dump a teaspoon’s tip of mixture (little by little) into the soup. Add more water if necessary

6. Mix in the milk or sour cream, add salt and black pepper to taste.