Recipe by BelovedRooster
I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.
Top Review by juliet.libes
This is a fantastic recipe. I was googling around for something like this last week because I was sick, and I'm a vegetarian. I love how hearty and flavorful this is. It tastes amazing. I just made it again, careful to cut the mushroom soup into the flour slowly as last time the dumpling mix turned out too moist. I used Amy's mushroom bisque soup which was amazing in this. I also used gardin chick'n strips, cut them into cubes and discarded the sauce. Amazing.
- 16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
- 8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
- 1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
- 3 mushrooms, quartered
- 2 carrots, chopped in chunks
- 5 new potatoes, quartered
- 1 zucchini, chopped in large pieces
- 4 leaves kale, shredded
- 2 cups broccoli florets
- herbes de provence or Italian herb seasoning
- 2 dried red chilies, crushed
- salt and pepper
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup basil leaves, shredded
- 1⁄2 cup cream of mushroom soup
- 1⁄4 cup water
Directions See How It's Made
- Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
- Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
- While simmering, put flour, baking powder and salt in a bowl.
- Add shredded basil leaves and soup to flour blend and mix well.
- If dough is too dry add up to 1/4 cup more water.
- Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
- Buen Provecho!