Thursday, September 3, 2015

Wild Rice and Cheddar Dumplings

Thrifty Thursday....

Fall is in the air here in the Canyon and with that comes our need for thick, rich, saucy, comfort style foods. So, we would like to kick-off September with a hearty, yummy soup. We really like this soup because it is made with leftovers and can be put together a couple of days ahead and added too as you gain the leftovers. The dumplings can either be added to the soup or baked as biscuits.


  • 8 cups water
  • 1 cup sliced fresh mushrooms
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 cup chopped celery
  • 1 medium onion, diced
  • 2 cups Beef Stock
  • 3 cups cubed cooked roast beef
  • 2 cups cooked wild rice
  • 1 cup all-purpose flour
  • 3 cups half & half
  • 1/4 cup unsalted butter
  • 1 tablespoon minced fresh parsley
  • 3 teaspoons kosher salt
  • 3/4 teaspoon fresh chopped basil
  • 3/4 teaspoon black pepper
  • 2 cups biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1 cup grated cheddar cheese
  • 3/4 cup half & half


  • 1. Place the first seven ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice.
  • 2. In a small bowl, combine flour and milk until smooth. Stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasonings.
  • 3. Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 14 servings (about 5 quarts). 

No comments:

Post a Comment