from Soups from a Monastery Kitchen, Brother Victoire-Antoine. Arcadia Publishing 1996.
Ingredients: 1 onion 1 carrot 1 celery stalk 4 mushrooms 6 tablespoons oil 2 pints (1.2l) water Salt & pepper to taste Dumplings: 12 oz (360g) mashed potatoes 1 tsp salt 1 egg 1 tablespoon chopped parsley 2.5 oz (75g) flour Method: 1. Slice the vegetables thinly and sauté them slowly in the oil for a few minutes in a soup pot. Add the water gradually, stirring continuously. Add salt and pepper. Cover the pot and cook over low-medium heat for 30 minutes. 2. While the soup is cooking, combine all the ingredients for the dumplings. Roll the paste into a thin long cylinder. Cut into 1 inch lengths and roll them in the palms of your hands. 3. Drop the dumplings into the sup and continue cooking for another 8-10 minutes. serve hot.