turkey and dumplings

for the soup
1/2 cup chopped pancetta (optional)
olive oil 
1 large leek--chopped
1 large carrot--peeled and chopped
2 ribs celery--chopped
1 jalapeno--ribs and seeds removed and chopped
1 shallot--finely chopped
2 garlic cloves--finely chopped
2 medium white potatoes--chopped
1 cup mushrooms--chopped
1 tsp kosher salt (optional)
1/2 tsp black pepper 
10-12 cups broth
leftover  (cooked) turkey cut into pieces

fry the pancetta in a stock pot with a bit of olive oil over medium heat.  when the fat is rendered, toss in the leek, shallot and garlic. do not let the garlic brown.  when the leek and shallot are soft toss in the remaining vegetables and stir.  allow to cook for about 5 minutes.  add salt and pepper and the broth.  cover and let simmer until the vegetables are soft--about 45-60 minutes.  add the turkey and cook until just warmed through.  meanwhile, prepare the dumplings

for the dumplings
1 1/2 cups flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp baking powder
1 Tbs chopped fresh chives
4 Tbs cold unsalted butter in small pieces
1/2-3/4 cup milk

stir together the flour, salt, pepper, chives and baking powder in a bowl.  cut in butter.  stir in enough milk to make a just-sticky dough.  drop by large spoonfuls into simmering soup, turning once to ensure they cook on both sides. i cook the dumplings and then remove them and place them in a casserole and place in the oven to keep warm, but you can serve directly from the soup as well