One Pot Creamy Vegetable Dumpling Soup
This one-pot dumpling recipe is the perfect make-ahead dish for Thanksgiving or chilly fall nights!
Servings: 6
Calories: 394kcal
Ingredients
- 1 stick salted butter, sliced
- 1/3 cup all purpose flour
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon cayenne pepper
- 1 ½ cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 4 cups broth
- salt and black pepper
- 2 cups whole milk
The Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- black pepper
Instructions
- 1. In a Dutch oven set over medium heat, melt the butter with the onions and garlic. Cook 2-3 minutes, add the flour. Mix in the thyme, sage, cayenne, carrots, celery, and mushrooms. Toss to coat. Pour over the broth and season with salt and black pepper. 2. Cover and cook over medium heat, 10 minutes, until the vegetables are tender.3. To make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined.4. Mix in the milk. Bring the soup to a gentle boil. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings at a time. Cover and cook for 10 minutes, until the dumplings are cooked through and puffy. 5. If desired, add 2 tablespoons salted butter to a small skillet set over medium-high heat and allow the butter to brown. Divide the soup and dumplings between bowls. Serve topped with brown butter, thyme, flaky salt, and pepper. Enjoy!
Nutrition
Calories: 394kcal
