My Ron's Favorite BEEF AND MUSHROOM DUMPLING SOUP ❤

This is My Ron's favorite Beef and Dumpling Soup, I make it throughout the year, but especially during this time of year. Fall chilly weather and rain just makes it so right. This soup is hearty and loaded with flavor, and the best part about it is the fluffy dumplings, I season the batter well and I add finely chopped green onions and red pepper flakes to give them a little kick. Chuck pot roast is my favorite meat to use because it's so tender, the carrots, parsnips, black beans and mushrooms are the perfect combination for this amazing soup. This soup is a winner in our house. ❤

INGREDIENTS-----------------
2 Tbls olive oil (to sear meat)
2 Tbsp Bacon grease for pot
1 & 3/4 Lb.Chuck roast (cubed)
1 medium onion (diced)
3 green onions (chopped)
2 Celery ribs (diced)
1/2 C. yellow bell pepper
5 C. beef broth
1 & 1/2 C. canned diced tomatoes
1 Tbls tomato paste
1/2 tsp sugar
8 oz. mushrooms (sliced)
I used Store blend of Crimini, Shitake, oyster mushrooms (or you can use your favorite)
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
3 big garlic cloves (minced)
2 bay leaves
1 C. chopped carrots
1 C. chopped parsnips
4 tsp soy sauce
Salt and pepper (to your liking)
3/4 Tbsp chopped fresh Rosemary
3/4 Tbsp chopped fresh thyme
1 & 1/2 C. Black beans

DUMPLING Dry INGREDIENTS----------
1 C. flour
1 C. cornmeal
1 tsp Baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Salt

WET INGREDIENTS----------------
1/2 C. milk
1/4 C sour cream
pepper flakes (optional)
1 finely chopped green onion
2 eggs (beaten)



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.