Instructions: Place soup ingredients in a Dutch oven and bring to a boil. Skim foam off top, cover and simmer 1 hour or more. Remove chicken pieces and, when theyre cool enough to handle, separate the meat from the bones and cut into small pieces. Return chicken to the pot and bring the soup back to a simmer.

To make mushroom dumplings, beat egg yolks until light, then add parsley, mushrooms and flour mixed with baking powder, salt and pepper. Beat whites until stiff but not dry and fold into egg yolk-mushroom mixture.

Drop mushroom dumpling batter by the tablespoonful into the soup. Cover and simmer 10 minutes.

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