10 cups vegetable broth (or water, or part water/part broth)
2 ½ Tbs salt
1 heaping tbs pepper
½ tbs parsley
3 large cloves garlic, minced
For dumplings:
2 cups Bisquick
1⅓ cups dairy free milk
Instructions
Place carrots, celery, onion, mushrooms, and broth in a large pot on the stove. Bring mixture to a boil.
Cover and reduce heat to a slow simmer. Cook for 20-30 minutes or until veggies are very soft.
In a small bowl, mix together the Bisquick and milk to form a sticky dough.
Drop the dough by spoonfuls into simmering pot. This part can get tricky if your broth is not hot enough then the dough will not cook properly. You want the dumplings to remain separate from each other. If your mixture is not hot enough then it will combine and create one big dumpling. I know from experience…..still good….but not the goal here.
Let dumplings cook for about 5 minutes or so, turning them around in the pot until they firm up a bit.
Reduce heat to low and let soup cool a little. Serve immediately or save for later. It is great reheated too!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/veggie-dumpling-soup/