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

• In a Dutch oven or large deep pan, saute' mushrooms and onion in oil over medium heat until tender.
• Add garlic and cook one minute longer.
• Add broth, carrots, green beans, and seasonings.
• Bring to boil, then reduce heat and simmer uncovered for 10 minutes or until vegetables are tender.
• Add cooked turkey.
• Meanwhile . . . in large bowl whisk eggs and flour together until smooth.
• Crumble cooked stuffing into dough and mix well.
• If dough is dry, add water 1 t. at a time to moisten until mixture holds shape.
• 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).
• Cover and simmer for 10 minutes or until toothpick inserted into dumpling comes out clean (do not lift cover while dumplings are cooking).
• Remove from heat and serve.

Notes

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