Creamy Mushroom Soup with Potato 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
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For the potato dumplings: For the potato dumplings:
• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until 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 15 minutes.
4. 4.
   In the meantime, prepare the potato dumplings. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
5. 5.
   In a mixing bowl, combine the grated potatoes, flour, and salt. Mix until well combined and a dough forms.
6. 6.
   Shape the potato dough into small dumplings, about the size of a golf ball.
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 dried thyme. Season with salt and pepper to taste.
9. 9.
   Simmer the soup for another 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Creamy Mushroom Soup with Potato Dumplings hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using dried mushrooms, rehydrate them in warm water before slicing.
• Potatoes — It's important to remove excess moisture from the grated potatoes to ensure the dumplings hold their shape. Squeezing them in a kitchen towel works well.

Tips & Tricks

• For a richer flavor, you can use a combination of different mushroom varieties.
• Add a splash of white wine to the soup for an extra layer of complexity.
• Garnish the soup with fresh parsley or chives for a pop of color and freshness.
• If you prefer a thicker soup, you can blend a portion of the soup before adding the cream.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Serving advice

Serve the Creamy Mushroom Soup with Potato Dumplings as a comforting main course. Accompany it with a slice of crusty bread or a side salad for a complete meal.

Presentation advice

When serving the soup, make sure to ladle it into bowls with a generous amount of dumplings. Garnish with a sprinkle of fresh herbs for an appealing presentation.