Absolutely delicious. The thick soup with plump, whole wheat dumplings swimming in it was the perfect antidote to our flu sickness this week. I honestly felt better after downing a bowl of this. The nose was still running but I felt warm from within. Mmmm.
Adapted from Rachael Ray’s Every Day mag
1 T olive oil
1 1/2 T butter
3 large carrots, peeled and chopped
1 onion, chopped
1 rib celery, chopped
1 t salt
1/4 t pepper
1 bay leaf
2 T brown rice flour
4 cups chicken stock
1 T dijon mustard
1 1/2 cups frozen peas
1/4 cup chopped Swiss chard
1 t dried dill
2 cups (about 8 oz) biscuit mix (I made mine with all whole wheat pastry flour, of course)
1/2 – 2/3 cup milk
Heat the oil and butter in a large soup pot. Throw in the carrots, onions, and celery. Add the salt, pepper, and bay leaf. Cover and let sweat until carrots are soft, about 8 minutes. Remove the lid and stir in the brown rice flour. Add the stock and cook until slightly thickened. Stir in the mustard, peas, and chard. Bring to a boil.
Meanwhile, combine the dill, biscuit mix, and milk. When soup is boiling, take two spoons and form the batter into dumplings before dropping them into the bubbling liquid. Cover and cook about 8 minutes or until the dumplings are firm. Serve immediately.
(Tip: Brad came home late the night I served this so I only put in enough dumplings for the kids and myself. When he came home, I brought the soup back up to a boil and cooked his dumplings so he didn’t have to eat soggy dumplings.)