Quick Vegetable Leek Soup with Dumplings
receipe from Lisa @ The Cutting Edge of Ordinary
2 leeks, chopped, white parts only
2 tablespoon olive oil
3 cloves garlic, chopped
1 pkg baby portabella mushrooms, chopped
12 cups chicken or vegetable broth
1 pkg (16oz) frozen mixed vegetable *see note
1 can cannellini beans, rinsed and drained
1 teaspoon ground mustard
½ cup uncooked orzo pasta
1 tablespoons Italian seasoning
2 tablespoons chopped parsley (fresh if you can, if not add in a tablespoon of dried)
salt and pepper to taste

2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons unsalted butter
In a Dutch oven sauté the leeks in the oil until tender. Add in the mushroom and cook until softened. Add in the garlic and cook for just 30 seconds or so.  Add the broth, frozen vegetables, mustard, Italian seasoning and parsely. Bring to a boil. Stir in the orzo and cannellini beans. Reduce the heat and simmer about 6 to 8 minutes or until heated through and the pasta is tender.

For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Don't overmix!

Drop golf-ball-sized dumplings over the top of the soup, about 1/4 inch apart (you should have about 18 dumplings give or take). With the heat still on low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Remember don't lift the lid!!
*Note - I used half a bag of Trader Joe's Brittany Blend (haricot vert green beans, wax beans & baby carrots) and almost a whole bag of Trader Joe's Organic Foursome (white corn, sweet peas, julienned carrots, blue lake green beans).