1/4 cup butter
1 medium onion — chopped
4 cups water
3 lbs potato — peeled and diced
1 stalk celery — chopped
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley — chopped
Dumpling Batter (below) 1 8 oz carton sour cream
Dumpling Batter: 2 tablespoons butter — softened
1/4 cup + 2 tab flour
2 eggs — beaten
1/4 teaspoon salt
dash ground nutmeg
Melt butter in large soup pot; add onion and saute till tender. Add water; bring to a boil and add potatoes, celery, salt, pepper and parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and gradually stir in sour cream. Heat thoroughly, but do not boil. Yield 10 servings.
Dumpling Batter: Cream butter with flour; beat in eggs. Stir in