1/2 lb. ground beef
1 medium onion, chopped
1 cup fresh sliced mushrooms (may use canned mushrooms)
2 (10 oz. ea.) cans tomato soup
2 cans water (use empty soup can)
1 can refrigerator biscuits (Pillsbury)
spices, to taste

Brown ground beef and season with garlic and pepper, adding onions and mushrooms halfway through. Drain, set aside to cool.

In medium size soup pot bring tomato soup plus water to just under boiling and reduce heat to simmer.

Using a rolling pin or a glass, roll out biscuits to 1/4-inch and stuff with meat mixture. Pinch dumplings together so they are sealed and drop in soup. Let cook for 35 to 45 minutes.

Serve with a garden salad and enjoy!

Cooks Note: You can double this just allow an additional 15 minutes cook time. I usually a allow a few minutes in-between adding the dumplings so they don't stick together. Sometimes I add zucchini in with this and have also made it with red and green peppers too.

Submitted by: NC