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.
Ingredients
- 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
- DUMPLINGS:
- 2 cups biscuit/baking mix
- 1/4 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- 3/4 cup half & half
Directions
- 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