Once upon a time there was a little girl with huge rimmed glasses who could not pronounce the letter “R” to save her life. She was under the weather and her mom knew just the thing to help her feel better. The wise mother went into the kitchen and prepared a large pot of chicken and dumpling soup for her sick daughter. The creamy dumplings coated the little girl’s throat and the warm rich broth put her right to sleep. The mom smiled knowingly as her daughter rested; the soup did the trick yet again…..
Oh heyyyyyy! Like my mini story there? The little girl with big glasses who can’t pronounce the entire alphabet was none other than little baby Jenn. Did you catch that? The mother was my mom….because she knows everything and really makes some dank dumpling soup. When I became vegan the soup became another recipe I knew I had to replicate into my plant based diet. So, here it is. Nix the chicken, add a ton of veggies, and then pack the pot full of dumplings to make a rich, creamy, and so very dreamy soup. I loaded my version with red, purple, yellow, and orange carrots, celery, mushrooms, onion, and of course soft, sticky dumplings. My mouth is watering just writing about it! I figured now was an opportune time to share a comfort food considering the world is a cold place right now…or at least the Eastern United States is! Is it cold near you? Let me know in the comments below!
- 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
- 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!