Turkey And Dumpling Soup

• Soup:
• 1/2 cup butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary
• 1 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon paprika (optional)
• salt and ground black pepper to taste
• 3/4 cup all-purpose flour
• 3 (12 ounce) cans chicken broth
• 2/3 cup milk
• 4 cups bite-sized pieces of cooked turkey
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 small potatoes, chopped
• Dumplings:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter
• 3/4 cup milk
• 8 ounces frozen peas

1. Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
2. Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
3. Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.

butter, onion, garlic, fresh rosemary, red pepper, thyme, paprika, salt, flour, chicken broth, milk, bitesized pieces, carrots, stalks celery, potatoes, flour, baking powder, salt, butter, milk, frozen peas

Taken from www.allrecipes.com/recipe/268448/turkey-and-dumpling-soup/ (may not work)