Wild Rice and Cheddar Dumpling Soup Recipe

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Wild Rice and Cheddar Dumpling Soup Recipe
Wild Rice and Cheddar Dumpling Soup Recipe photo by Taste of Home
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Wild Rice and Cheddar Dumpling Soup Recipe

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Publisher Photo
I’m a homemaker and enjoy preparing hearty soups and stews for my husband and two daughters. This is one of their favorites.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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 whole 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 shredded cheddar cheese
  • 2/3 cup whole milk

Directions

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.
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).
Originally published as Wild Rice and Cheddar Dumpling Soup in Country Extra November 2009, p51

Nutritional Facts

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

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  • 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 whole 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 shredded cheddar cheese
  • 2/3 cup whole milk
  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).
Originally published as Wild Rice and Cheddar Dumpling Soup in Country Extra November 2009, p51

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Reviews forWild Rice and Cheddar Dumpling Soup

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MY REVIEW
Eakeele User ID: 6864389 189276
Reviewed Sep. 16, 2012

"This was the best soup we have had in years!!! So hearty and good. Although I cheated and made garlic cheese dumplings which made it even better. Really yummy."

MY REVIEW
Feiock User ID: 5965554 169086
Reviewed May. 3, 2011

"Great flavors, hearty meal and absolutely delicious!!"

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