Chicken Soup With Chive Dumplings

Ingredients:
1 lb. russet potatoes, peeled and cubed
4 c. chicken broth
1 lb. chicken or turkey, cooked and shredded
1 T. olive oil
2 c. onion, diced
3 ribs celery, sliced
3 carrots, sliced
1/2 lb. mushrooms, halved
1 T. flour
2 T. sage
salt and pepper, ground nutmeg to taste
1/2 c. white wine
1/2 c. flour
2 T. chives, minced
1/2 t. salt
1/4 t. pepper
1 egg, beaten

Directions:
Boil potatoes in salted water. Cook until fork tender. Remove potatoes and reserve 4 cups cooking water. Cool potatoes and then mash. Be sure not to over mix.
In the same pot that you cooked the potatoes heat oil.
Add onion and cook for 5 min. Stir in celery, carrots and mushrooms.
Cover and sweat 5 min. Stir in 1 T. flour, sage, salt, pepper, and nutmeg. Cook 1 minute.
Deglaze pan with white wine. Cook until liquid is evaporated. Add reserved potato liquid, chicken broth and cooked chicken. Bring soup to a boil, reduce heat and simmer soup for 5 minutes.
Stir together the mashed potatoes, the 1/2 c. flour, chives, the 1/2 t. salt, and the 1/4 t. pepper for the dumplings in a bowl. Add egg and mix just until smooth.
Drop 1/4 c. of dumpling mixture into hot broth to make eight dumplings. Cover pot with a lid, reduce heat to low, and simmer soup 10 minutes. Remove soup from heat; let stand 5 minutes before serving.

Makes 4 serving. Total time 1 1/2 hours.

Verdict:
I guess when I picture dumplings I imagine them to be like biscuits. So when I saw this recipe was for potato dumplings I was intrigued. Blake and I thought it was OK. I think I may make the soup again and just make regular biscuits...the bread kind. Actually maybe I will look for a different recipe all together.