1/2 cup butter
4 large onions
5 cloves garlic
8 cups gluten free chicken broth
4 cups water
12 large potatoes, cubed
1 tsp salt
1 tsp pepper
2 cup gluten free flour mix
4 cups milk
4 tsp. lemon juice
Shredded cheese for garnish (optional)
Heat butter in a large soup pot.
Chop onions, garlic and celery very fine. (Electric choppers work best for this) and add to butter.
Cook over low heat until slightly caramelized.
Add the chicken broth and water.
Increase heat to high and bring to a boil.
Add cubed potatoes can cook until tender (about 15 to 20 minutes)
Crack eggs into a bowl. Add salt and pepper to taste.
Slowly add the flour until you have a sticky dough.
Drop by spoonfuls into the boiling broth. When dumplings are lighter in colour and larger, reduce the heat to low.
Add the milk and allow to simmer for another 10 minutes, stirring occasionally.
Ladle into bowls and garnish with shredded cheese.