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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.
  • Total Time
    Prep: 25 min. Cook: 50 min.
  • Makes
    14 servings (about 5 quarts)

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).
Nutrition 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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