Stuffing Dumpling Soup

• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups reduced-sodium chicken broth
• 1-1/2 cups chopped fresh carrots
• 2 teaspoons Creole seasoning
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 cups cooked stuffing
• 2 cups cubed cooked turkey
• 1-1/2 cups cut fresh green beans

1. In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender.
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape.
3. Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

mushrooms, onion, olive oil, garlic, chicken broth, fresh carrots, creole seasoning, eggs, allpurpose, turkey, green beans

Taken from www.tasteofhome.com/recipes/stuffing-dumpling-soup/ (may not work)