Quick vegetable leek soup with dumplings

Ingredients

• 2 leeks, chopped, white parts only
• 2 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 pkg baby portabella mushrooms, chopped
• 12 cups chicken or vegetable broth
• 1 pkg (16 ounces) frozen mixed vegetable see note
• 1 can cannellini beans, rinsed and drained
• 1 teaspoon ground mustard
• ½ cup uncooked orzo pasta
• 1 tablespoons Italian seasoning
• 2 tablespoons chopped parsley (fresh if you can, if not add in a tablespoon of dried)
• salt and pepper to taste

Dumplings:

• 2 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons unsalted butter

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Preparation

• In a Dutch oven sauté the leeks in the oil until tender. Add in the mushroom and cook until softened. Add in the garlic and cook for just 30 seconds or so. Add the broth, frozen vegetables, mustard, Italian seasoning and parsley.
• Bring to a boil. Stir in the orzo and cannellini beans. Reduce the heat and simmer about 6 to 8 minutes or until heated through and the pasta is tender.
• For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Don't over mix.
• Drop golf-ball-sized dumplings over the top of the soup, about 1/4 inch apart (you should have about 18 dumplings give or take).
• With the heat still on low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Remember don't lift the lid.