Veggie and Dumpling Soup
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 4 large sliced carrots
  • 5 celery stalks, sliced
  • 1 cup baby Bella mushrooms, sliced
  • 1 onion, sliced and diced
  • 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
  1. Place carrots, celery, onion, mushrooms, and broth in a large pot on the stove. Bring mixture to a boil.
  2. Cover and reduce heat to a slow simmer. Cook for 20-30 minutes or until veggies are very soft.
  3. In a small bowl, mix together the Bisquick and milk to form a sticky dough.
  4. 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.
  5. Let dumplings cook for about 5 minutes or so, turning them around in the pot until they firm up a bit.
  6. 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/