Cream of Broccoli Soup with Dumplings

This recipe, well, no one in my immediate family will eat it.  I am not offended by this.  I have local moms waiting by their door for a jar of warm deliciousness.  (2, there are 2.)  It doesn't matter, the soup is great and the Saint Rose Bazaar hasn't been the same since my Mom stopped making it for them.  And I will eat it daily for multiple days if necessary.  (My secret that makes it even better, is in the butter.)

1 BIG Can of College Inn Chicken Broth
3 cups of milk for soup + 2/3rds of a cup for dumplings
1/2 stick of butter (this is a lie, by the end I have dropped the whole thing in.  It is why my soup is so fricking good)
1lb of fresh broccoli florets (OR like me, go with 1 bag and a third of frozen broccoli, it is just easier)
1/2 tsp pepper (or more to taste)
1/2 tsp celery seed (optional)
2 cups of Bisquick for Dumplings - follow their recipe EXPLICITLY.  I'm serious, don't wander away.  They will turn to stone.

1 - In a large pot, warm chicken broth, milk & half of the stick of butter.  Bring to a SLOW boil otherwise you will burn the milk.

2 - Drop in broccoli & pepper, let soup return to a slow boil again. (drop in another 2 tbs of butter)

3 - Follow the instructions on the Bisquick box to make approx 10 dumplings.
         Mix Together - 
          2 cups Original Bisquick
          2/3 cup of milk
Stir ingredients until soft dough forms.
Drop by spoonfuls onto boiling soup; reduce heat.
Cook uncovered 10 minutes. Cover and cook 10 minutes.

4 - Once they are finished cooking, I usually break them up into MUCH smaller pieces.  This is what really thickens the soup.

5 - Taste the soup, nod as though you totally approve with it and when no one is looking - toss in the last 2 tbs of butter.

As with most soups, instantly ready to go, but even better the next day!

Also tasty served with shredded cheddar on top. Serves 5-6 cream of broccoli loving folks.