Vegetarian Soup Dumplings

Stir in water until moistened.

Vegetarian soup dumplings.

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Add stock raise heat to bring to a boil then reduce heat to medium low to keep a rolling simmer.
Bunch of fresh parsley.

When the soup comes to a boil add in the peas dill and reserved fennel fronds.
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Bring to the boil.

Bring the soup to a simmer and cover it with a lid.
1 1 tsp salt.
Stir into vegetable mixture.

After 10 minutes add the potato then make the dumplings while the soup is cooking.
2 celery stalks with leaves sliced into 12 inch pieces.
Using 2 spoons drop the biscuit mix into a pot shaping small egg shaped dumplings as you go.

1 tablespoon olive oil.
Cover and simmer over medium low heat for 10 minutes.
Stir and cover about 8 10 minutes stirring occasionally.

For dumplings in a small bowl combine baking mix carrots and parsley.
Tsp ground black pepper.
Pour in the beer and cook for about 4 minutes until the beer has mostly evaporated.

Add the frozen vegetables potatoes and beans.
Dump in the tomato paste and mix it into everything for another 2 minutes.
In a small bowl combine flour and water until smooth.

1 tablespoon olive oil.
Fry the onions then add most of the vegetables to the pot along with the vegetable stock.
6 cups 1400 ml boiling water.

Drop the dumplings on top of the soup and cook for 10 minutes.
Cook for around 20 30 minutes.
Turn off the heat and serve the hearty thick soup in shallow bowls.

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3 larger carrots about 10 oz 300 g.
3 large carrots sliced into 12 inch pieces.

3 cloves of garlic 1 clove for adding in the end.
5 heaping tablespoons all purpose flour.
Pour in the broth.

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Mix the flour grated butter and salt and pepper together and shape into dumplings.
Read the vegetarian soup dumplings discussion from the chowhound restaurants manhattan food community.

When oil is hot add celery onions carrots potato zucchini bay leaf salt and pepper.
Heat a large dutch oven or heavy soup pot with a lid over medium heat with evoo.