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Wild Rice and Cheddar Dumpling Soup

I’m a homemaker and enjoy preparing hearty soups and stews for my husband and two daughters. This is one of their favorites.

14 ServingsPrep: 25 min. Cook: 50 min.

Ingredients

10 cups water
1 pound sliced fresh mushrooms
2 cups diced potatoes
2 cups chopped carrots
1-1/2 cups chopped celery
1 medium onion, chopped
3 chicken bouillon cubes
3 to 4 cups cubed cooked roast beef
2 cups cooked wild rice
3/4 cup all-purpose flour
3 cups milk
1/4 cup butter
1 tablespoon minced fresh parsley
2 to 3 teaspoons salt
3/4 teaspoon dried basil
3/4 teaspoon pepper
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

Directions

Place the first seven ingredients in a stockpot. Bring to a boil.

2 of 2

Wild Rice and Cheddar Dumpling Soup (continued)

Directions (continued)

Reduce heat; cover and simmer for 10-15 minutes or until vegetables
are tender. Add beef and rice.
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.
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).

Nutrition Facts: 1-1/2 cups equals 317 calories, 12 g fat (6 g saturated fat), 51 mg cholesterol, 930 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.