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Mushroom and Leek Soupwith Parsley Dumplings


Mushroom and Leek Soupwith Parsley Dumplings Recipe

Ingredients:
  • 2 cups water
  • 3/4 ounce dried porcini mushrooms*
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 4 garlic cloves, minced
  • 1 pound crimini (baby bella) mushrooms, sliced
  • 1 teaspoon finely chopped fresh thyme
  • Fine sea salt
  • 3 tablespoons dry Sherry
  • 1 1/2 cups chopped onion
  • 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
  • 8 cups
  • or good-quality canned vegetable broth (such as Swanson)
  • Pinch of cayenne pepper
  • 3/4 cup (scant) low-fat cottage cheese
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 2 large eggs, room temperature
  • 1 cup all purpose flour, divided
  • 1 teaspoon fine sea salt
  • Pinch of ground nutmeg
  • 1/4 cup finely grated Parmesan cheese
  • 3/4 cup finely chopped fresh Italian parsley
Directions:
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