Potato Dumpling Soup

from Soups from a Monastery Kitchen, Brother Victoire-Antoine. Arcadia Publishing 1996.

Serves 4

1 onion
1 carrot
1 celery stalk
4 mushrooms
6 tablespoons oil
2 pints (1.2l) water
Salt & pepper to taste

12 oz (360g) mashed potatoes
1 tsp salt
1 egg
1 tablespoon chopped parsley
2.5 oz (75g) flour

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.