vegetable and dumpling soup recipe!!! :D
my secret ingredients/technique is to make a roux for the broth and also to add curry powder. though this recipe may not completely accurately reflect how i make it since i dont actually measure anything exept the biscuit dough. this is a 'use whatever veggies you have in the frige' kind of dish so do whatever you want. you could leave the veggies out for just dumpling soup or add chicken for chicken and dumpling soup, it's your soup i don't care!!
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ingredients
directions
using leftovers / recipe variation: pot pie
ingredients
- 1 onion
- 3 carrots
- 3 celery stalks
- 3 tbsp butter
- 1 tbsp oil (NOT butter though, the oil is to keep the butter from burning.)
- 2 tbsp flour
- 2-3 cups / 470-705ml stock (if not using boullion, you should add salt.)
- pepper to taste
- 1 tbsp of dry chives
- 1 tbsp of dry parsley
- 2 tsp paprika
- 2 tsp curry powder
- 1 tsp chili powder (optional)
for the biscuits, though you could use canned or homemade dough
- 2 cups / 246g of bisquick
- 2/3 cups / 125ml of milk
directions
- heat butter and oil in a pot, then add vegetables and saute untill they are cooked.
- add in flour and mix with the oil/vegetables, then cook for about a minute.
- slowly add in stock, mixing it into the flour mixture with each addition.
- once you have added all the stock, add in the spices. let the soup come to a boil while you prepare the dumplings.
- mix the milk and bisquick into a dough. form the dough into balls.
- add the dumplings to the boiling soup and cook for 5-8 minutes, depending on their size. also you can add salt to taste if needed, or water if the soup is too salty.
using leftovers / recipe variation: pot pie
you can either use leftovers (take out the dumplings first) or make a modified version of this recipe for pot pie filling! you'll need uncooked pastry/pie crust, and if you need a recipe, this recipe from wikibooks is the one I followed.
if using leftover soup:
heat the soup up on the stove until its boiling and add flour. cook until there are no lumps of flour left. you may need to add more flour; the soup should be pretty thick. you'll likely want to use a smaller dish instead of a standard 9 inch pie pan when baking.
if making new filling:
follow the original recipe but undercook the veggies some since they'll continue cooking in the oven, add 5-6 tbsp of flour instead of 2 tbsp, and leave out the dumplings. you could also replace some of the stock with milk if you want a more traditional pot pie.
roll out the pie crust to line your baking dish, pour in your filling, and use any remaining dough to make a lid. bake the pie in a 425°F / 218°C oven until the crust is fully cooked and a bit browned, about 30-40 minutes (that was for a 9 inch pie and could be less for a smaller pie).
