Gluten-Free Prairie Creamy Vegetable Soup with Seared Pizza Dumplings

I am constantly amazed by the versatility of our Pizza Dough. I was going to make my scratch dumplings when I remembered I had some of our Pizza Dough in the fridge. LOVE surprises like this!

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Gluten-Free Prairie Creamy Vegetable Soup with Seared Pizza Dumplings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • SOUP: 2 TB Safflower Oil
  • 2 TB Butter
  • 4 cloves garlic (minced)
  • 1 sweet onion (chopped)
  • 4 stalks celery
  • 4 carrots chopped
  • 8 oz criminy mushrooms (loosely chopped)
  • 2 TB Gluten-Free Prairie Toasted Oat Flour
  • 4 C Chicken Broth (divided)
  • 2 bay leaves (remove before serving)
  • 1-2 tsp Better than Bouillon (to taste – it can be quite salty)
  • Fresh or dried Rosemary, Thyme (1-2 TB to taste)
  • ¼ Cup Heavy Whipping Cream or ½ & ½ (optional)
  • Salt and Pepper (to taste)
  • DUMPLINGS:
  • 1 Pouch GFP Free Pizza Dough - or 1 GFP Pizza Mix (prepared)
  • Garlic Salt (to taste)
Instructions
  1. SOUP:Saute onions, garlic and celery in oil and butter until slightly soft. (my Lodge cast iron skillet is my very favorite)
  2. Add mushrooms and continue cooking until soft.
  3. Whisk GFP Oat Flour into 2 cups of chicken broth until completely blended
  4. Heat vegetables in pan until steaming – stirring to keep from sticking.
  5. Remove vegetables and set aside
  6. Whisk in oat flour broth a bit at a time. Keeping the pan very hot as you blend it in.
  7. Continue whisking and stirring broth vegetable mixture constantly as it thickens. (6-8 min)
  8. Add remaining 2 cups of broth and 1-2 tsp of Better than Bouillon. Still as soup thickens.
  9. Stir in vegetables
  10. Lower heat and cover. Simmer for 20 min.
  11. Remove from heat and slowly stir in cream (or ½ & ½) if using
  12. Add salt and pepper to taste
  13. DUMPLINGS:
  14. Heat cast iron skillet in oven - to 425 (I line my with parchment)
  15. Roll dough into dumpling-size balls working in some garlic salt as you roll
  16. Arrange balls in hot cast iron (on parchment if using) and bake for 17-20
  17. Remove from oven to stove burner and sear balls (turning as needed) until a light crust forms
  18. Drop into prepared soup
  19. Enjoy.

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