As requested...

A very dear friend told me that mentioning yummy foods was not allowed without posting the recipe.  So, here is the recipe for the aforementioned Collard Green and Andouille Soup.
I have included the part with the dumplings, but as I mentioned in the earlier post, I just make com bread to go with it.  Much easier.  Enjoy!

Collard Green, Andouille and Corn Dumpling soup

Dumplings:

3/4 C flour

3/4C yellow cornmeal

1 T sugar

1 1/2 tsp. baking powder

1/2 tsp salt

3/4 c whole milk

1 1/2 T melted butter

1/2 C chopped green onions

Whisk first five ingredients together in a medium bowl. Stir in milk and butter and when combined add green onions.  Cover with wrap and let sit at least one hour and up to two hours.  Using wet hands (or if you have one of those handy dandy little scoops) shape mixture into balls.  Arrange on plastic covered sheet pan and chill well covered.  This can be done 1 day ahead.

  Soup:

2 T extra virgin olive oil

1 1/2 C finely chopped onion

4 cloves garlic pressed

4 bay leaves (I didn't have any and it was still wonderful)

1 T fresh Thyme ( 1 tsp dry)

1 pound Andouille, sliced in 1/4 inch rounds

6 C chicken broth

2- 14.5 oz cans diced tomatoes, with juice

1 T hot sauce, or to taste 

1/8 tsp ground allspice

1 12 oz bag collard greens, chopped (I use frozen when they are not in season)

 Heat oil in large pot, add onion and garlic, bay and thyme and saute until onion is tender.  About five minutes.  Add sausage and saute five minutes, until fat renders.  Add stock, tomatoes with juice, hot sauce and allspice and bring to a simmer, stirring occasionally.   Soup can be made ahead to this point.  Store well covered in fridge.  Before continuing return soup to simmer. 

Add collards to simmering soup and cook uncovered for ten minutes.  Drop in dumplings and cover, reduce heat to low and simmer 20-25 minutes until dumplings are tender.  Adjust seasoning as needed.

This can be made much easier by just making corn bread and serving soup over it.  Just as yummy!!!