 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
A vegetarian version of Chicken and Dumplings. So good and great on a cold day! Ingredients:
32 ounces water |
32 ounces vegetable broth |
1 medium onion (diced) |
3 celery ribs (chopped) |
2 cups peas |
2 cups corn |
1 1/2 cups shredded carrots |
2 (10 1/2 ounce) cans cream of mushroom soup (do not add extra water) |
2 (7 1/2 ounce) cans pillsbury biscuits (the kind in the 4 packs, not the large biscuits) |
1/4 cup butter (melted) |
2 teaspoons garlic salt |
1 teaspoon pepper |
1 teaspoon poultry seasoning (like rotisserie chicken seasoning) |
1 pinch crushed red pepper flakes (optional) |
Directions:
1. In a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. Cook until boiling.
2. Add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. Try to drop each new piece into an open spot in your water. Stir occasionally during this process and at the end to separate biscuit pieces.
3. Let boil for a few minutes then add soup, butter, and seasonings. Stir until soup is dissolved.
4. Bring back to a boil and turn down heat. Let simmer for 25-30 minutes until dumplings are at their desired texture.
|
|