Subject: Southwestern Roasted Chicken Soup with Sage Dumplings
From: [email-masked] (Brenda Turner)
Date: 20 Mar 1996 15:55:41 -0700
Newsgroups: rec.food.recipes

Here's something I concocted based on a combination of other recipes....

Brenda's Southwestern Roasted Chicken Soup with Sage Dumplings

2 large leeks (white part only) chopped finely
or
1 large yellow onion chopped finely
2 to 3 garlic cloves, minced
1 tsp olive oil
1 tsp butter
2 cups chopped roasted chicken
4 plum tomatoes - peeled/deseeded/chopped
3 cubed medium potatoes
2 cubed carrots
2 to 3 roasted ears of corn off the cob
2 roasted/peeled/deseeded poblano chiles
6 cups chicken stock
2 bay leaves
1 tsp dried cumin
1 tsp chile powder
1 tsp Worcestershire sauce
1 tsp dried sage (to be added to dumplings)
salt and pepper to taste
Bisquick or other dumpling recipe

Saute onions (or leeks) in olive oil and butter until translucent, add
garlic and saute for 1 to 2 additional minutes. Add rest of ingredients
except Bisquick and sage.

Simmer above until vegetables are tender (about 25 minutes).

Drop Bisquick dumplings with sage added into simmering soup for 10
minutes, then cover for 10 more minutes.

Garnish with smoked mozzarella cheese and chopped avocados

-- 
my own stuff, not my employers
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