Chicken Cream With Vegetables & Dumplings

poultry

1 ** package together **
2 oz freeze-dried chicken, or
4 oz chicken-flavored t v p
1 oz freeze-dried carrots
1 oz freeze-dried green beans
1 oz freeze-dried peas
4 chicken bouillon cube, or
1/4 cup chicken bouillon granules
1 teaspoon dill weed
1/2 teaspoon tarragon
1 ** package separately **
1 pkg leek soup, packet -- to make
4 1/2 cups
1 savory dumplings
3/4 cup dry milk
1 tablespoon margarine
1 salt -- as needed
5 1/2 cup water

1. Add 5 c cold water to the pot and add all ingredients except dumplings and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix 1/2 c water with milk powder; add to soup gradually. Add margarine. 3. Make dumpling dough and spoon in when soup is simmering. Makes 8 cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking