Mushroom Dumpling Soup
This is a comforting warm meatless soup for a cold winter day! Kind of a Southern twist on a gourmet dish!
Ingredients:
1 package of mushrooms sliced use any kind you like
2 tbs butter
1 onion diced finely
3 stalks of celery diced finely
1 clove of garlic minced
1 tsp pepper
1 tsp salt
3 cups of vegetable broth
1 cup of cream
1 can of buttermilk biscuits each cut into four pieces
chives or celery leaves for garnish
In a large sauce pan saute the onion celery and mushrooms in the butter until soft and golden brown. Add the garlic to the pan and stir for about a minute or until the garlic is very fragrant. Add in the broth and simmer for about 20 minutes on low. Turn the heat up to medium high and bring to a slow boil. Drop the dumplings in one by one and cook for about 5 minutes. Turn the heat off and pour in the cream. Stir until blended well. Garnish with choppped fresh chives or chopped celery leaves.
Ingredients:
1 package of mushrooms sliced use any kind you like
2 tbs butter
1 onion diced finely
3 stalks of celery diced finely
1 clove of garlic minced
1 tsp pepper
1 tsp salt
3 cups of vegetable broth
1 cup of cream
1 can of buttermilk biscuits each cut into four pieces
chives or celery leaves for garnish
In a large sauce pan saute the onion celery and mushrooms in the butter until soft and golden brown. Add the garlic to the pan and stir for about a minute or until the garlic is very fragrant. Add in the broth and simmer for about 20 minutes on low. Turn the heat up to medium high and bring to a slow boil. Drop the dumplings in one by one and cook for about 5 minutes. Turn the heat off and pour in the cream. Stir until blended well. Garnish with choppped fresh chives or chopped celery leaves.