Creamy Mushroom Soup with Homemade Dumplings

Ingredients

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (100g) grated cheese (such as cottage cheese or feta) 1 cup (100g) grated cheese (such as cottage cheese or feta)
• 2 eggs 2 eggs
• 2 tablespoons fresh herbs (such as parsley or dill), chopped 2 tablespoons fresh herbs (such as parsley or dill), chopped

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 14g)
• Carbohydrates: 34g (Sugar: 4g)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, prepare the dumplings. In a mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms.
5. 5.
   On a floured surface, roll out the dough into a thin rectangle. Spread the grated cheese, eggs, and fresh herbs evenly over the dough.
6. 6.
   Roll up the dough tightly, like a jelly roll, and slice it into small dumplings.
7. 7.
   Carefully drop the dumplings into the simmering soup and cook for an additional 10 minutes, or until the dumplings are cooked through.
8. 8.
   Stir in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes.
9. 9.
   Serve the Creamy Mushroom Soup with Homemade Dumplings hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Use a variety of mushrooms such as cremini, button, or shiitake for a more complex flavor.
• Fresh herbs — Experiment with different herbs like thyme or chives to add a unique twist to the dumplings.
• Cheese — Opt for a cheese with a strong flavor, such as aged cheddar or Gruyère, to enhance the taste of the dumplings.

Tips & Tricks

• To save time, you can prepare the dumplings in advance and refrigerate them until ready to use.
• For a lighter version, you can substitute half of the heavy cream with milk.
• If you prefer a smoother soup, you can blend a portion of the soup before adding the dumplings.
• Feel free to add other vegetables like carrots or celery to the soup for added flavor and nutrition.
• Serve the soup with a crusty bread on the side for a complete meal.

Serving advice

Serve the Creamy Mushroom Soup with Homemade Dumplings as a comforting main course for lunch or dinner. Pair it with a fresh green salad or a side of roasted vegetables for a well-rounded meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve the soup in shallow bowls to showcase the beautiful dumplings and allow the flavors to meld together.