Could it be a coincidence that I have not gotten sick this entire winter AND I have made a homemade soup every weekend? I don't know, sounds suspiciously connected to me.
This week I tried my hand a dumplings. These are super hearty and work well with a light broth. The combination of mushrooms, carrots, and garlic was a nice. I'd definitely make it again.
Mushroom Soup with Feather Dumplings
by Meadows Cooks
Dumplings Adapted from The Fannie Farmer Cookbook
- One large carrot, thinly sliced
- One parsnip, thinly sliced
- 2 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 3.5 ounce shitake mushrooms, sliced
- 4 cups vegetable broth
- 2-4 cups water
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Black sesame seeds for garnish
- 1 cup flour
- 1/2 cup fresh whole wheat bread crumbs
- 2 teaspoons baking powder
- 1 egg, well beaten
- 2 tablespoons oil
- 1 shallot, finely hopped
- 1/3 cup soy milk
- freshly ground pepper to taste
- In a large soup pot or Dutch oven heat the oil and saute the shallots and garlic until fragrant. Add the carrot, parsnip, broth, salt and thyme and simmer for 5 minutes.
- Meanwhile mix the dry ingredients, except the pepper, of the dumplings in a large bowl. In another bowl mix the wet ingredients of the dumplings. Stir the wet ingredients into the dry to make a stiff batter. Add pepper to taste.
- Add mushrooms and water to the broth and bring to a boil. Drop spoonfuls of dough on top of the bubbling broth. Cover and steam for 20 minutes without lifting the lid.
- Spoon out the soup and add sesame seeds to each bowl.