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Farfel-Dutch Potato Soup
By Chef Andrew Faulkner

Farfel-Dutch Potato Soup

2 tablespoons Butter or Margarine
1 medium Maui Onions finely chopped
3 cups Hot Water
1 1/2 cups Baby Dutch Yellow tm Potatoes peeled and diced
2/3 cup Barley Shaped Noodles or Farfel
3/4 teaspoon Salt
1 pinch Ground White Pepper
1 cup Instant Non-Fat Dry Milk Powder
1 cup Cool Water

In a 2 1/2 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.