Vegetable Dumpling Soup Recipe

In a Dutch oven, saute onion in oil until tender. Stir in the broth, vegetable blend, beans and mustard. Bring to a boil. Reduce heat; simmer for 6-8 minutes or until heated through. For dumplings, in a small bowl, combine the baking mix, cornmeal, oregano and basil. Stir in milk just until moistened; set aside. Stir orzo into soup. Drop dumpling batter by tablespoonfuls onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2 quarts).