Beef and Dumpling Soup
1 can sliced mushrooms, drained
1 cup sliced celery
2 tbs butter or margarine
1 can beef soup
1 can vegetable soup
1 soup can water
1-1/2 cups cubed cooked beef
1 cup biscuit mix
1/3 cup milk
1 tbs parsley
1/2 tsp thyme leaves, crushed
In a large pan, brown mushrooms and cook celery in butter until tender. Add soups, water, beef, bring to a boil. Meanwhile, combine remaining ingredients. Drop 6 spoons full on boiling soup, reduce heat. Cook uncovered over low heat 10 minutes. Cover, cook 10 minutes more.
Yields 6 cups
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