3 c. green beans, sliced
3 lg. carrots, diced
1 med. potato, diced
1 tbsp. salt

Cook in 2 quarts water until tender.

DUMPLING:

2 eggs
1/3 c. milk
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

CRUMBS:

1 stick butter
1 c. flour

Cook vegetables until tender. Mix dumpling mixture and make small dumpling. Cook in salt water and add to soup. Brown flour and butter and add to soup after it has cooled down. Last, add 1/2 cup sour cream. You may add more water and sour cream. 8 servings.