Veggie & Dumpling SoupCategory: SoupsSuitable for a: vegan dietIngredients:------------------------------------------------------Soup base:1 leek, cut into rounds (white part only, or 1" of greens if they look good)1 onion, chopped4 small carrots, chopped2 ribs celery, halved, then chopped (to make them smaller)1/4 t thyme (dry, or bunch fresh)1/4 t parsley (dry, or bunch fresh)1 bay leafveggie oil (couple Tbs, enough to saute' in)Dumplings:2c flour1 t salt1.5 t celery salt4T melted margerine or oil1/2 cup water (in place of 2 beaten eggs, if you want the vegetarian version)6 T (or 1/4c + 2 T) "milk"Instructions:------------------------------------------------------Heat oil, add onion,leek, bay leaf, thyme, and parsley and cook on a low setting for 10-12m until soft and transluscent. bring up the heat to med or med-hi and add the rest of the veggies. Stir occasionally until carrots are done or mostly done.Add 8 cups water (2 quarts), dash salt. Cover and bring to a boil.While water is working up to a boil, put the dumplings together:Knead on lightly floured surface for 1 min. Let dough rest 5 min. Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with, though they'll take longer to cook if they are bigger).Drop into boiling broth, cover and simmer 20-35 min. (the non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for done-ness~ They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty) If in doubt, let them sit another 5 minutes and taste again.Additional comments:------------------------------------------------------This is a WONDERFUL, hearty meal for a sick person, especially. The veggie version of chicken noodle soup. Great winter soup meal.You could always do the stock in the crock pot, then transfer to the stove and make the dumplings when you are about ready to eat. But, know that the veggies will get super soft this way.