Vegetable Soup With Whole-Wheat Dumplings

I made this based on what we had around to use up, and I think it turned out great. Leftovers are even better. And, I don't think it could be any healthier if it tried. Or any cheaper, for that matter!

Vegetable Soup With Whole-Wheat Dumplings

Soup:
3-4 carrots

2-3 stalks of celery

1 onion

Tbsp. each of thyme, sage, and sea salt (or any salt)

Few cranks of black pepper

Handful of dried or fresh mushrooms

6 cups of water

Coat a large pan with enough olive oil to prevent sticking. Dice and saute carrots, celery, onion and mushroom until soft. Add spices. Pour in water and bring to a boil; let simmer until vegetables are tender enough for your satisfaction.

Dumplings:

1 1/2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
2 tbsp. olive oil

Combine dry ingredients and then add wet. Drop by sticky spoonfuls onto simmering pot of soup, then cover and steam for 10-20 minutes.

We served this with Matt's flatbread and it was delicious. It had all the body and savory flavor of any chicken soup I've ever had, minus the grease on top; and the dumplings were chewy, hearty, and perfect additions to the soup. Make it!