Chicken Soup With Cornmeal Dumplings

• 2 Tablespoons margarine
• 1 cup sliced celery
• 1 cup chopped carrots
• ½ cup chopped onion
• 1 Tablespoon soy-flour blend
• 4 cups chicken broth
• 2 cups cooked chicken, chopped
• 1 cup edamame
• ½ cup fresh mushrooms, chopped
• ½ teaspoon ground sage
• ½ teaspoon salt
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Dumplings

• ⅓ cup soy-flour blend
• ⅓ cup cornmeal
• 1 teaspoon baking powder
• ¼ cup soy beverage
• 1 Tablespoon vegetable oil
• 1 egg
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Saute celery, carrots and onion with margarine in stock pot until vegetables are tender. Add 1 Tablespoon of soy-flour blend, and mix well. Add chicken broth, edamame, mushrooms, sage and salt; continue cooking over low heat until vegetables are tender, about 15 minutes. In mixing bowl, combine soy-flour blend, cornmeal, baking powder, soy beverage, vegetable oil and egg; blend just until mixed. Drop dumpling batter by tablespoons into bubbling soup. Cover and continue cooking over medium heat for 12–15 minutes or until dumplings are fluffy and done.

Makes 4 servings

Nutrition per serving (494 g): 309 calories; 14 g fat (3 g saturated; 1 g trans fats); 68 mg cholesterol; 1,990 mg sodium; 20 g carbohydrate; 3 g fiber; 29 g protein; 2 mg iron; 75 mg calcium