Ingredients:
***To make soup: ***
1 (3-pound)
chicken
OR
3 pounds chicken parts (necks, backs, etc.)
Water to
cover
2 onions, chunked
6 carrots, chunked
4 stalks celery, with
tops
1 parsnip, chunked
5 sprigs parsley
Salt and pepper to
taste
***To make mushroom dumplings:
***
2 eggs,
separated
1 teaspoon parsley, minced
1/4 cup finely chopped or
ground fresh mushrooms
2 tablespoons flour
1/2 teaspoon baking
powder
1/4 teaspoon salt
1/8 teaspoon
pepper
Directions:
Place soup
ingredients in a Dutch oven and bring to a boil. Skim foam off top, cover
and simmer 1 hour or more. Remove chicken pieces and, when they're cool
enough to handle, separate the meat from the bones and cut into small
pieces. Return chicken to the pot and bring the soup back to a simmer.
To make mushroom dumplings, beat egg yolks until light, then add
parsley, mushrooms and flour mixed with baking powder, salt and pepper.
Beat whites until stiff but not dry and fold into egg yolk-mushroom
mixture.
Drop mushroom dumpling batter by the tablespoonful into
the soup. Cover and simmer 10 minutes.
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