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Soup & Stew
Jewish
2 - 4 servings
10 minutes
30 minutes
Farfel are little pellet or flake-shaped noodles made with egg.
2 tablespoons butter or margarine
1 medium Maui Onion or Perfect Sweet Onion, finely chopped
3 cups hot water
1½ cups Baby Dutch Yellow® Potatoes, skin on and diced
⅔ cup egg barley noodles or farfel
¾ teaspoon salt
1 pinch ground white pepper
1 cup Instant non-fat dry milk powder
1 cup cool water
In a 2½ quart or larger saucepan, over medium-high heat, melt the butter; then cook the onion, stirring, until it is tender but not browned.
Add the hot water, raise the heat to high, and bring the water to a boil.
Stir in the potato cubes, barley-shaped noodles, salt, and pepper.
Lower the heat and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.
Mix together the milk powder and cool water until smooth.
Stir this into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.
