Mushroom And Leek Soup With Parsley Dumplings |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Bon Appetite Magazine. February 2010 Issue. Ingredients:
2 cups water |
3/4 ox dried porcini mushrooms |
3 1/2 tbs extra virgin olive oil |
4 garlic cloves, minced |
1 pound crimini (baby bella) mushrooms, sliced |
1 tsp finely chopped fresh thyme |
fine sea salt |
3 tbs dry sherry |
1 1/2 cups chopped onion |
3 cups thinly sliced leeks (white and pale green parts only; about 2 large) |
8 cups light vegetable broth (homemade or store bought) |
pinch of cayenne pepper |
parsley dumplings |
3/4 cup low-fat cottage cheese |
6 tbs (3/4 stick ) butter, room temperature, divided |
2 large eggs, room temperature |
1 cup all-purpose flour, divided |
1 tsp fine sea salt |
pinch of ground nutmeg |
1/4 cup finely grated parmesan cheese |
3/4 cup finely chopped fresh italian parsley |
Directions:
1. Soup:
2. Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface, slice thinly. Reserve cooking liquid.
3. Heat 2 tbs oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and saute until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
4. Heat 1 1/2 tbs oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and saute until vegetables are soft and golden, stirring often, about 15 minutes.
5. Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne pepper. Simmer 1 minute to heat through. Season to taste with salt. This can be made a day in advance.
6. Parsley Dumplings:
7. Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tbs butter, and eggs in a medium bowl. Add the cottage cheese, 1/2 cup flour, 1 tsp sea salt and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese and parsley.
8. Bring large pot of salted water to boil. Using a teaspoon, scoop piece of dough about the size of a cherry. Holding spoon just above boiling water, use second spoon to push dough into the water. Working quickly; repeat about 10 more times. When dumpling rise to surface, simmer until cooked through, about 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. Dumplings can be made a day in advance.
9. Melt 3 tbs butter in large skillet over medium heat. Working in 2 batches, add dumplings to the skillet. Cook until brown in spots, 2 to 3 minutes per side.
10. Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.
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