German Prune Soup With Dumplings
|Dried prunes||1 Dozen|
|Thick cut bacon slices||4 , chopped|
|Onion||1 Small, chopped fine|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Dry coffee cake/3 dry cinnamon rolls||1⁄2|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Granulated sugar||2 Tablespoon|
|Softened butter||1 Tablespoon|
|Egg||1 , beaten slightly|
|Milk||2 Tablespoon (Or Use As Required)|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Place all the ingredients for the soup in the presoaked pot, then cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 75 minutes.
While the soup is cooking prepare the dumplings: Combine the crumpled coffee cake, flour, and sugar, and mix well.
Add the butter and egg and mix to make a soft dumpling style dough.
If not soft enough, add a little milk.
At the end of the cooking time, remove the soup from oven and drop the dumplings into the soup by the spoonful. (Make about 8 dumplings and you may have some left over.)
Cover the pot and return it to the oven for an additional 20 minutes of cooking.