Beef and Dumpling Soup

1 can sliced mushrooms, drained

1 cup sliced celery

2 tbs butter or margarine

1 can beef soup

1 can vegetable soup

1 soup can water

1-1/2 cups cubed cooked beef

1 cup biscuit mix

1/3 cup milk

1 tbs parsley

1/2 tsp thyme leaves, crushed

In a large pan, brown mushrooms and cook celery in butter until tender. Add soups, water, beef, bring to a boil. Meanwhile, combine remaining ingredients. Drop 6 spoons full on boiling soup, reduce heat. Cook uncovered over low heat 10 minutes. Cover, cook 10 minutes more.

Yields 6 cups.