Farfel-Dutch Potato Soup

Ingredients

• 2 tablespoons butter or margarine
• 1 medium Maui onion, finely chopped
• 3 cups hot water
• 1 1/2 cups Baby Dutch Yellow potatoes, peeled and diced
• 2/3 cup barley-shaped noodles or farfel
• 3/4 teaspoon salt
• 1 pinch ground white pepper
• 1 cup instant nonfat dry milk powder
• 1 cup cool water

Directions

1. In a 2 1/2-quart or larger saucepan over medium-high heat, melt the butter.
2. Cook the onion, stirring, until it is tender but not browned.
3. Add the hot water, raise the heat to high, and bring the water to a boil.
4. Stir in the potato cubes, barley-shaped noodles, salt, and pepper.
5. Lower the heat and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.
6. Mix together the milk powder and cool water until smooth.
7. Stir the milk into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.