Chicken Rice Soup with Dumplings:
1C sliced fresh mushrooms
1 Stalk celery, sliced
1 Carrot chopped
1 TBSP margarine
5C chicken broth
2C chopped cooked chicken
1C frozen peas
1/2C uncooked quick-cooking rice
1 teas. Thyme
¼ teas. Pepper
1 recipe dumplings (recipe below)
In a large saucepan cook mushrooms, celery and carrot in 1 tablespoon margarine until tender. Stir in chicken broth, chicken, peas, rice, thyme and pepper. Bring to boil.
Prepare Dumpling batter- In small bowl beat together 2 eggs, ¼ C melted margerine and ¼ teas. Salt. Stir in 2/3C flour and 2TBS chopped parsley.
Drop dumpling batter from a small spoon to make 16 mounds on top of boiling soup. Reduce heat and simmer covered 10 minutes or until dumplings are cooked.