Turkey Stuffing Dumpling Soup

Ingredients

• 1-1/2 C. fresh mushrooms, sliced
• 1 medium sweet onion, chopped
• 2 T. extra virgin olive oil
• 3+ cloves garlic, minced
• 6 C. Swanson's chicken broth
• 1-1/2 C. fresh carrots, sliced
• 1-1/2 C. fresh green beans, cut in one inch pieces
• 2 C. cooked turkey, cut into bite-sized pieced
• 1/4 t. salt
• 1 t. Hungarian paprika
• 1/8 t. ground cumin
• 1/8 t. dried thyme
• 2 eggs
• 1/2 C. all-purpose flour
• 2 C. cooked stuffing
• A splash of hot sauce to taste (optional)

Instructions

1. In a Dutch oven or large deep pan, saute' mushrooms and onion in oil over medium heat until tender.
2. Add garlic and cook one minute longer.
3. Add broth, carrots, green beans, and seasonings.
4. Bring to boil, then reduce heat and simmer uncovered for 10 minutes or until vegetables are tender.
5. Add cooked turkey.
6. Meanwhile . . . in large bowl whisk eggs and flour together until smooth.
7. Crumble cooked stuffing into dough and mix well.
8. If dough is dry, add water 1 t. at a time to moisten until mixture holds shape.
9. Drop stuffing mixture by heaping tablespoons into simmering soup (I find it helpful to moisten my hands often with water to keep the dough from sticking them).
10. Cover and simmer for 10 minutes or until toothpick inserted into dumpling comes out clean (do not lift cover while dumplings are cooking).
11. Remove from heat and serve.

Notes

https://www.oldthingsnewblog.com/2015/11/turkey-stuffing-dumpling-soup.html

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