Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (3-1/2 quarts).

To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas

Ingredients

1 tablespoon olive oil

2 celery ribs, chopped

1/2 cup chopped onion

1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes

3-1/2 cups frozen mixed vegetables (about 16 ounces)

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 cartons (32 ounces each) reduced-sodium chicken broth

2-1/2 cups coarsely shredded cooked turkey or chicken

2 cups biscuit/baking mix

2/3 cup 2% milk

Directions

1. In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer.

2. Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

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