Mushroom And Leek Soup With Parsley Dumplings
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
45
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
Water3.5 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Fine Sea Salt3 tbsps
Sherry (dry)1.5 cups
Onion (chopped)2 large
Egg (room temperature)Directions:
1
For soup: Bring 2 cups water and porcini mushrooms to boil in small saucepan
2
Remove from heat, cover, and soak 20 minutes
3
Using slotted spoon, transfer mushrooms to work surface; slice thinly
4
Reserve cooking liquid
5
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
6
Add garlic; stir 30 seconds
7
Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes
8
Add Sherry; stir until liquid is absorbed, about 1 minute
9
Set mushroom mixture aside
10
Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat
11
Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes
12
Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes
13
Bring broth to simmer in large pot over medium-high heat
14
Pour in reserved mushroom cooking liquid, leaving sediment behind
15
Add all mushrooms, onion mixture, and cayenne
16
Simmer 1 minute to heat through
17
Season to taste with salt
18
DO AHEAD: Can be made 1 day ahead
19
Cool, cover, and chill
20
Bring 2 cups water and porcini mushrooms to boil in small saucepan
21
Remove from heat, cover, and soak 20 minutes
22
Using slotted spoon, transfer mushrooms to work surface; slice thinly
23
Reserve cooking liquid
24
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
25
Add garlic; stir 30 seconds
26
Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes
27
Add Sherry; stir until liquid is absorbed, about 1 minute
28
Set mushroom mixture aside
29
Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat
30
Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes
31
Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes
32
Bring broth to simmer in large pot over medium-high heat
33
Pour in reserved mushroom cooking liquid, leaving sediment behind
34
Add all mushrooms, onion mixture, and cayenne
35
Simmer 1 minute to heat through
36
Season to taste with salt
37
DO AHEAD: Can be made 1 day ahead
38
Cool, cover, and chill
39
For parsley dumplings: Puree cottage cheese in mini processor until smooth
40
Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl
41
Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend
42
Stir in 1/2 cup flour, cheese, and parsley
43
Bring large pot of salted water to boil
44
Using teaspoon, scoop piece of dough about size of cherry
45
Holding spoon just above boiling water, use second spoon to push dough into water
46
Working quickly, repeat about 10 more times
47
When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes
48
Using slotted spoon, transfer dumplings to large plate
49
Repeat with remaining dough
50
DO AHEAD: Can be made 1 day ahead
51
Cover and refrigerate
52
Melt 3 tablespoons butter in large skillet over medium heat
53
Working in 2 batches, add dumplings to skillet
54
Cook until brown in spots, 2 to 3 minutes per side
55
Bring soup to simmer
56
Divide dumplings among wide shallow bowls
57
Divide soup among bowls and serve
58
Puree cottage cheese in mini processor until smooth
59
Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl
60
Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend
61
Stir in 1/2 cup flour, cheese, and parsley
62
Bring large pot of salted water to boil
63
Using teaspoon, scoop piece of dough about size of cherry
64
Holding spoon just above boiling water, use second spoon to push dough into water
65
Working quickly, repeat about 10 more times
66
When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes
67
Using slotted spoon, transfer dumplings to large plate
68
Repeat with remaining dough
69
DO AHEAD: Can be made 1 day ahead
70
Cover and refrigerate
71
Melt 3 tablespoons butter in large skillet over medium heat
72
Working in 2 batches, add dumplings to skillet
73
Cook until brown in spots, 2 to 3 minutes per side
74
Bring soup to simmer
75
Divide dumplings among wide shallow bowls
76
Divide soup among bowls and serve
77
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
78
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
79
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets