Stuffing Dumpling Soup

Name: Stuffing Dumpling Soup
Ingredients: 1 cup sliced fresh mushrooms; 1 medium onion, chopped; 1 tablespoon olive oil; 3 garlic cloves, minced; 4 cups reduced-sodium chicken broth; 1-1/2 cups chopped fresh carrots; 2 teaspoons Creole seasoning; 2 large eggs; 1/2 cup all-purpose flour; 2 cups cooked stuffing; 2 cups cubed cooked turkey; 1-1/2 cups cut fresh green beans

12 ingredients

3 steps

Ingredients

1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh carrots
2 teaspoons Creole seasoning
2 large eggs
1/2 cup all-purpose flour
2 cups cooked stuffing
2 cups cubed cooked turkey
1-1/2 cups cut fresh green beans

Directions

1

In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender.
2

Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape.
3

Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).