Wild Rice Dumplings, Mushroom, Spinach, Beef or Chicken Soup Recipe

"For basically a broth soup, this is very hearty. The wild rice dumplings give this soup a nice rich flavor. And, this can be made with either chicken or beef broth. I prefer chicken, using leftover chicken or a store bought rotisserie; but, you can use leftover beef from a roast, and this works just as well. And, if you have your own broth/stock, by all means use that; but now-a-days, you can buy good quality broth/stock right in the grocery store. Serve this with a nice salad for a fantastic light dinner. Prep time includes the refrigeration time of the dumplings."

Step by Step Method

Step 1

Dumplings ... These need to be made ahead so they can set and firm up. First, cook the rice according to package directions and then cool completely (the rice needs to be cold when you make the dumplings). Then, add everything to a large bowl and mix well to combine. Using a spoon a small scoop make as many dumplings as possible, around 12-16 dumplings. Add to a sheet pan lined with parchment paper, cover and refrigerate. Let them firm up a good hour or more.

Step 2

Broth Base ... Whether you decide to use chicken or beef, the recipe is the same. I like to use a good quality broth if I don't have any homemade. Add the butter and bring to medium heat; then, add the onion, garlic, mushrooms, Italian seasoning, salt, and pepper, and saute 3-4 minutes - do not brown the vegetables. Simmer on low heat 10 minutes.

Step 3

Dumplings ... Remove the dumplings from the refrigerator to take the chill off, turn the heat to medium (just under a boil). You probably will have to cook the dumplings in 2 batches, depending on the type of pot you are using - you don't want to over crowd the pot. You want the dumplings to cook slowly. Cover and cook 3 minutes, flip them over, and cook another 3 minutes.

Step 4

Once the first batch is finished, transfer to a bowl and cover well to keep them warm. Then make the second batch, and transfer those as well to the bowl and keep covered. Once all the dumplings are done, add the chicken or beef along with the spinach to the broth, cover once again, and 3 minutes until the spinach is wilted and the chicken or beef is heated through.