Butter Soup

Quarter the onion and separate the layers.

Boil 8 cups water with the potato onion butter bay leaf parsley and salt and pepper to taste.

When the potatoes are done mix the flour eggs and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.

Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.

After noodles are fluffy pour in the cream. Heat and serve. This soup is even better the next day!