Many times when I'm cooking I don't use a recipe, that's what makes cooking a fun and creative outlet for me. I think many of us home cooks do the same thing. But it can be aggravating if you are one who must have a recipe to follow, so I apologize in advance. This is another one which I'll describe rather than give an exact recipe.
Use any vegetables you happen to like, or have on hand. My favs for this soup are onions, celery, carrots and (frozen) peas. Add the peas just before serving long enough to heat through, so they remain a bright green.
First, prepare the Beurre Manie (see below), and set aside. I like chunky chicken or turkey soups, not shredded so I cube the cooked meat.
Black Pepper and Herb Drop Dumplings
This is essentially a quick mix (like Bisquick), but with no hydrogenated fats.
Can mix these ingredients (omit herbs and pepper) and use in place of bisquick in any recipe.
1 1/8 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons vegetable oil
Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives or pulse in food processor until blended
To make the dumplings ~
Herbs: Your choice, and as much as you like of fresh, minced herbs (can substitute dry herbs) I always add finely chopped fresh parsley, too.
Freshly ground black pepper (we like a generous amount)
Makes about 6 dumplings (depending upon size.)
* Beurre Manié: Literally; "hand butter".
4 tablespoons butter
Blend butter and flour well; shape into 4 to 6 balls. Refrigerate if not using right away.