Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.
Ingredients
Makes 6 to 8 servings
Soup:
Parsley dumplings:
For soup:
Step 1
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.
Step 2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
Step 3
Heat 1 1/2 tablespoons 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 sauté until vegetables are soft and golden, stirring often, about 15 minutes.
Step 4
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. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD:Can be made 1 day ahead. Cool, cover, and chill.
For parsley dumplings:
Step 5
Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.
Step 6
Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. DO AHEAD:Can be made 1 day ahead. Cover and refrigerate.
Step 7
Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.
Step 8
Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.
Step 9
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Nutrition Per Serving
How would you rate Mushroom and Leek Soup with Parsley Dumplings?
Leave a Review
Reviews (27)
Back to Top非常美味!没有我们的当地商店进行dried porcinis, so I used shitakes instead. It still had very good flavor and the dumplings make it.
ldvorak2
Edgerton, WI
5/2/2019
Delicious! I wasn't sure what to expect, but it was great. Sort of like French onion soup with mushrooms and dumplings. I made as is...but only used two pans...would definitely make again!
RobinHurst
Cleveland, OH
2/9/2016
You can make this soup in under an hour if you're good at multitasking, and especially if you can figure out how to forget some of the pans. Once I get into the swing of this, I'm sure it will become a go-to! - like many reviewers, I sautéed mushrooms, garlic, and onions together in the bottom of the soup pot: the leeks can go in last with the boiling water, as the soften very easily - skip boiling the dumplings and only pan-fry them: they stay together better - BETTER. THAN. BOUILLON. It makes the best veggie broth.
painalabanane
Chicago, IL
1/21/2016
I've been making this soup since I first found it 5 or 6 years ago. It is far and away the best mushroom soup I've ever tasted! Yes, it may take some effort--but well worth it when the recipe is followed as written! I've experimented with the dumplings, and now make double or triple batches; the extra freeze well, (either raw or sauteed, though the latter need crisping either in oven or pan) and can be used in many other soups or stews!
babe22
CA
1/6/2016
This is a great comfort food recipe. What I crave during a long, cold Montana winter.
birg2lep
Great Falls, MT
4/2/2011
Absolutely delicious and worth the time. I used beef instead of vegetable bouillon, chardonnay instead of sherry, regular cottage cheese and almost twice the amount of parsley, garlic, onions and thyme. I will definitely make it again!
himalayan_cooking
Brooklyn
3/12/2011
While this recipe was a lot of work, I really enjoyed it! I know that other reviewers thought it was bland, but my broth was delicious. I sauteed the onions, leeks, and mushrooms altogether in the same pan. Then made my veggie broth with "Better than Boullion" which is just delicious. The dumplings were great, but next time I would not boil and brown separately. Instead, they can go straight into the broth!
Anonymous
Evanston, IL
12/11/2010
I made the soup with boxed veg broth and thought it was OK, but a bit lacking in mushroom flavor. Next time will try making my own broth and perhaps adding more mushrooms. However, I thought the dumplings were delicious. Lovely fresh parsley flavor. Anyone who felt that they were tasteless probably didn't use a full 3/4 cup of finely chopped fresh parsley. Only used half the butter called for to saute the dumplings and that seemed to be plenty.
coast2coast
Seattle, WA
11/11/2010
而我认为这是非常美味的,我只是讨厌dirtying every pot in the house to make one dish. And the dumplings are a tad heavy. So I'm not sure I'll make it again. It certainly wasn't bland. I used vegetarian Better than Bouillon for the base. The combo of mushrooms, garlic, onion, and leek was really good. When it comes to saute time, I'd recommend sauteing everything in the same large pan. I also like another reviewer's suggestion to use the food processor for the dumpling mix. I felt there was a tad too much butter in them, and then they get fried up in butter. I guess that's dumplings.
Anonymous
San Francisco
11/10/2010
A lot of work for a soup! This may be way I don't make soup very often. I took a night out of my week to make up the light vegetable broth (which ended up requiring me to use my turkey roasting pan it had so many ingredients!) and I made the soup and dumplings the day before a dinner party, but then still had to saute the dumplings the day of. Just note that if the dumplings have been in the fridge it will take a long time for the water to evaporate enough to make them start browning, so perhaps these should be taken out a bit ahead if they're made ahead and refrigerated. Great taste, though! Just don't do what I did and try to saute the porcini mushrooms instead of the crimini mushrooms...I wish the recipe said to set aside, or have you go ahead and work on the other veggies and mushrooms while the porcini mushrooms are steeping, THEN tell you to slice them, which would then be time for everything to go into the vegetable broth.
deliusfan
10/26/2010
This was quite a bit of work for a simple soup but the flavour was really nice, if a bit subtle. Right towards the end, I tasted it and it did seem a bit bland, so I mixed in 1/2 tbsp or Sriracha Sauce and it picked it right up. I don't know if I'd make it again, but it is exactly what I felt like at the time........ bitterendive.blogspot.com
bitterendive
Toronto, ON
3/23/2010
this was so so bland. i followed the directions for the soup and after making that and tasting it didn't even bother to make the dumplings. i couldn't believe it was so tasteless after i spent quite a bit of time (and $'s on the ingredients).
rbeach1011
Downingtown, PA
3/5/2010
Just read the other reviews. I have no idea what I did differently than the other posters but my soup was fab as were the dumplings. The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain. I disagree that this was a lot of steps - I sauteed everything in the same skillet in stages and it was easy.
rablatour
Bay Area CA
3/2/2010
This was delicious! I added some spinach to the veg broth which made it a bit more hearty. I would make the dumplings for many other soups and my husband thought they'd make really good dipping appetizers.
rablatour
Bay Area CA
3/2/2010
markoz91's comments are right on the money -- dice the porcinis and add them into the sautee mix. Can increase the amt of porcinis if you like. I also made the dumplings in the food processor -- puree cottage cheese first, then add to it the other ingredients as instructed, stirring in last addiiton of flour, cheese and parsley by hand. Very good overall, tho a lot of work if done at once.
jfchanin
Washington, DC
2/15/2010
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