Thursday, January 12, 2012

"Chicken" and Dumpling Soup

I love making soups during the winter, as there is nothing like being warmed from the inside out on a cold day. An easy recipe, perfect for a work night, is vegetarian chicken and dumpling soup. And, because I grew up eating it, it always has a wonderful, comforting effect. 

xx Molly

Biscuit mix

1/2 bag baby carrots, cut in half
2 stalks celery, cut into chunks
1 onion, diced
4-5 cups “Chicken” broth
1 box frozen peas
1 box cut green beans
1 box seitan, ripped up
  1. Sautee celery, carrots, and onions until soft.
  2. Add broth and green beans.
  3. Once water boils again and green beans are almost cooked, add       peas.
  4. Add seitan.
  5. Drop biscuits (made following box directions) into water, cook until   fully cooked, approximately 7 to 8 minutes.

I like to cut in butter using two knives so the butter doesn't get too soft, as it sometimes does when using your fingers.

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