SIMMER: 90 minutes
MAKES 1 GALLON OF SOUP + 12 DUMPLINGS.
2 teaspoons cooking oil
3 cups diced onion
5 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
2 diced yellow bell peppers
1 cup sliced zucchini
1 cup cherry tomatoes, halved
2 cups sliced shiitake mushroom caps
10 cups gluten-free low-sodium vegetable broth
2 tablespoons cracked black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 tablespoons fresh parsley, chopped, for garnish
1 loaf Schar’s Artisan Baker White Bread, slices lightly toasted
Salt and pepper, to taste
1 tablespoon butter or dairy-free alternative
1 cup milk of choice
2 large eggs
1 small onion, diced
1½ tablespoons fresh parsley, chopped
1½ tablespoons fresh rosemary, chopped
Gluten-free breadcrumbs, as needed
1. Heat a large stockpot on the stove over medium heat. When hot, add the oil. Add onions and cook, stirring regularly, until onions have browned.
2. Add garlic, carrots, celery, bell peppers, zucchini, tomatoes and mushrooms and lightly saute 3 to 5 minutes.
3. Pour broth over vegetables. Bring to a gentle simmer and simmer 1 hour. Season with cracked black pepper. Stir in thyme and rosemary.
4. While soup is simmering, gently cut toasted bread slices into 1-inch squares and place in a bowl with salt and pepper.
5. Heat butter and milk until steaming but not cooked. Pour over bowl of bread squares and let stand 10 minutes.
6. Add eggs, onion, parsley and rosemary to bowl and knead into mixture to form a dough.
7. Form balls with the dough, adding breadcrumbs if the dough is too wet to stick together.
8. Place dumplings into simmering pot for 20 minutes.
9. Serve warm, garnished with fresh parsley.
Each 1-cup serving of soup contains 52 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 66mg sodium, 11g carbohydrate, 2g fiber, 3g sugars, 1g protein, 3Est GL.
Each dumpling contains 134 calories, 3g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 151mg sodium, 24g carbohydrate, 2g fiber, 4g sugars, 3g protein, 13Est GL.
Emily Schaefer grew up on a small island off the coast of Maine with Acadia National Park as her backyard, where she gained a respect and awe of her environment. Interested in art and “how things work,” she initially enrolled in the Baking & Pastry Arts program at Johnson & Wales University and then in the Culinary Nutrition program. She graduates in 2018.Yields 1 gallon, 12 dumplings