Sage Dumplings

We still had a significant amount of leftover Minestrone Soup, so to dress it up I decided to prepare some dumplings using fresh sage from the garden. Here is the recipe I used after reviewing a variety of online examples. This brought enough dumplings to the soup that it will make at least one if not two more meals, a real bonus in crazy economic times like these.

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
small bunch of fresh sage leaves, to taste, minced
freshly ground salt and pepper, to taste
4 tablespoons EarthBalance butter
1/4 to 1/2 cup soy milk
soup or vegetable stock

In a bowl, mix together the flour, salt, baking powder, sage, salt and pepper. Cut in the butter. Add just enough soy milk (a little at a time) until the mixture comes together to a soft dough. Tear off pieces and shape or roll into small balls. Drop into soup or vegetable stock that is simmering at a near-boil. Cook the dumplings about 10 minutes, stirring only occasionally, until the dough is no longer raw.

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