Every Monday we hook you up with a tasty dinner recipe that’s delicious and easy to make. We call it, Monday Night Meal. CEO & Founding Executive Chef, Chelles’ Kitchen LLC, Lachelle Cunningham stopped by to making Dumpling Soup.
By Lachelle Cunningham
½ cup flour
½ cup grapeseed or canola oil
1/4 cup onion, diced
1 cup celery, diced
4 cloves garlic, minced
8 oz portabella mushrooms, sliced
2-1/4 quarts HOT vegetable stock
1-1/2 cups carrots, diced
1 cup peeled potatoes, diced
1 bay leaf
1 cup fresh or frozen peas or green beans
1-2 cups of desired additional cooked vegetables meat
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg substitute, beaten
1 tablespoons coconut oil, melted
¼ cup leftover mashed potatoes or leftover thanksgiving stuffing/dressing
1 tablespoon of parsley
1 tablespoon of chopped green onions
3/4 to 1 cup almond milk
1. In a large stock pot, combine the ½ cup flour and ½ cup grapeseed oil and toast over medium heat, continuously stirring until golden brown.
2. Stir in onion, celery, garlic and cook, stirring continuously until vegetables are soft, about 7 minutes.
3. Add sliced mushrooms and cook, stirring continuously until mushrooms are very soft about 5 minutes.
4. While briskly stirring, carefully whisk in the hot vegetable stock followed by the carrots and potatoes. Continue to stir as mixture begins to thicken and get smooth.
5. Reduce heat and allow to simmer for 30 minutes.
6. Discard bay leaf and add frozen or fresh pea, green beans or other cooked vegetables and/or meat. Cook until heated through.
7. For dumplings, combine dry ingredients, mashed potatoes or stuffing, green onions and parsley in a medium bowl. Stir in egg substitute, coconut oil and enough milk to make a moist stiff batter.
8. Increase heat on stew to a gentle boil. Drop batter by teaspoonfuls into stew. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.