Turkey Dumpling Soup

• Meat

  • 2 cups Turkey, cooked

• Produce

  • 2 Bay leaves
  • 2 Carrots, large
  • 2 Celery stalks
  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1 tsp Thyme, dried

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 2 tsp Baking powder
  • 18 tbsp Flour
  • 1/4 tsp Pepper
  • 1 tsp Sage rub
  • 1 tsp Salt
  • 1 tsp Sugar

• Dairy

  • 4 tbsp Butter
  • 8 oz Heavy cream
  • 1/2 cup Skim milk

Found on wineandglue.com

Description

Ingredients

• 3 TBSPs butter
• 2 garlic cloves
• 2 large carrots, diced
• 2 celery stalks, diced
• 2 TBSPs all purpose flour
• 4 cups chicken stock
• 1 tsp sage rub
• 1 tsp dried thyme
• 1/2 tsp salt (see note)
• 1/4 tsp pepper
• 2 bay leaves
• 2 cups cooked turkey, cubed
• 1 cup frozen corn
• 8 oz heavy cream
• For Dumplings
• 1 cup all purpose flour
• 2 tsps baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 TBSP butter
• 1/2 cup skim milk

Directions

• Melt the butter over medium heat in a large stock pot.
• Add the carrots, celery, and garlic and cook until soft, about five minutes.
• Whisk in the flour until fully combined. Very very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.
• Add the sage, thyme, salt, and pepper and bring to a simmer. Allow to simmer for five minutes.
• While the soup is cooking, whisk together 1 cup of flour, 2 tsps of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
• Finally, gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined.