Knoephla Soup

1. Heat butter in a soup pot over medium heat. Saute shallot for about 1 minute, and then add carrots and potatoes. Sprinkle with salt and pepper and add bay leaf. Cook about 2 minutes.

2. Add soup, water, and broth, and stir well.

3. Bring soup to a boil, and then add dumplings.

4. Reduce heat to medium-low. Cover and simmer until dumplings, potatoes, and carrots are tender, about 20-30 minutes.

5. Remove pot from the heat and stir in cream. Season to taste with salt and pepper.

Note: if you’re reheating leftover soup, do so slowly and carefully, so the cream doesn’t curdle.