Vegetarian Stew and Dumplings

A hearty mushroom stew, perfect for the fall/winter or a comfort food day.

Stew:
2 stalks of celery, chopped into bite size pieces
3 large carrots, chopped same
1 small sweet potato, chopped same
4 medium potatos, chopped same
1/3 of a chopped red onion
15 large quartered mushrooms
1 tsp of fresh ground pepper
1 package of stroganoff seasoning
1 can of half fat mushroom soup
2 tbsp of flour
2 cups of water

Put everything but the flour into a crock pot, on high, for 3.5 hours.

Once finished, you will have too much liquid. Take out 1/2 of it and set aside in a pot. Set on simmer.

Sprinkle the flour all over the stew (the sweet potatoes will be over cooked-but this is good). Gently mix and serve.

Dumplings:
2 cups of flour
2tsp of baking powder
1 tsp of salt
2 tsp of room temp butter
3/4 cup of milk
1 tbsp fresh chopped chives (optional)

Mix the flour, salt and baking powder. Cut the butter in, then pour the milk over top and mix in the chives. Add more milk to make it doughy (if needed). Drop chunks into the simmering liquid. 1/2 a tennis ball in size takes about 10 minutes.