Recipe: Autumn Soup with Dumplings

Picture of a cabbageAs some readers know, I do like to cook. I’d mentioned this soup on Facebook and people wanted the recipe. It was an improvised soup, so I’m recreating it a bit. I christen it….Autumn Soup with dumplings.

3-4 shallots, minced
2 T olive oil
2 chicken breasts, cut into inch size
3 c chicken broth
1 butternut squash, peeled, deseeded, cut into 1/2″ thick slices
1 can black-eyed peas or 2 cups frozen
2 T mirin (sweet rice wine)
2 T apple cider vinegar
fresh ground pepper

1 c flour
2 T baking powder
1 T dried dill weed
1 T sugar
1 T butter
1/2 milk

Saute shallots in olive oil until brown around the edges. Throw in chicken chunks and sear for a few minutes. Add three cups chicken broth and rest of ingredients. Add enough water (2-3 cups) to make sure everything is submerged if needed. Cook at a low boil 45 minutes.

Meanwhile make dumplings:
Mix dry ingredients, cut in butter until mix is crumbly. Add milk. Dough will be sticky. Form into six equal sized balls, drop in soup. Cook covered for an additional fifteen minutes.

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About Cat

Cat Rambo lives, writes, and teaches by the shores of an eagle-haunted lake in the Pacific Northwest. Her 200+ fiction publications include stories in Asimov's, Clarkesworld Magazine, and the magazine of Fantasy & Science Fiction. Her story, "Five Ways to Fall in Love on Planet Porcelain," from her collection Near + Far (Hydra House Books), was a 2012 Nebula nominee. Her editorship of Fantasy Magazine earned her a World Fantasy Award nomination in 2012. She is the current President of the Science Fiction and Fantasy Writers of America (SFWA). She is currently working on Exiles of Tabat, the third book of the Tabat Quartet. A new story collection, Neither Here Nor There, appears from Hydra House this fall.
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