In a large Dutch oven over medium-high heat, cook onion in butter until caramelized.
Stir in 1/3 cup flour. Add in chicken broth, potatoes, carrots, ham and pepper; simmer until vegetables are mostly tender.
In a medium bowl, beat eggs; add salt and enough flour to make mixture a noodle consistency. (Hint: I wear rubber gloves to make dumplings.)
Tear off chunks of dough, and drop in soup. Cook for 15 minutes.
Add heavy whipping cream and enough milk to make soup your preferred consistency.
Note: Instead of ham, raw shrimp can be used. The recipe originally came from my girlfriend in western Kansas many years ago. We would make it for the hungry pheasant hunters that had been walking the fields all day since sunrise.
Bring the 3 cups of water to a boil, add the walnuts to the boiling water and boil for 1 minute. Remove and strain walnuts. Add the walnuts to a bowl and coat with 1/2 cup of sugar. Stir the walnuts and the sugar together to coat the walnuts completely. Heat the oil to 350 degrees in a skillet. Use a slotted spoon to add the walnuts to the hot oil in batches and fry for 3-5 minutes until golden. Remove the walnuts from the oil on wax paper to cool. Sprinkle a dash of salt over the cooked walnuts. Continue until all walnuts are fried. Allow walnuts to cool for 10 minutes before serving. You can use this recipe with your favorite nuts ( walnuts, pecans, peanuts etc )
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