Mushroom And Leek Soup With Parsley Dumplings Recipe

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Mushroom And Leek Soup With Parsley Dumplings
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Ingredients
21
Count
Nutrition
992
Calories
Total time
50
Minutes
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 991.66 Kcal (4152 kJ)
Calories from fat 749.09 Kcal
% Daily Value*
Total Fat 83.23g 128%
Cholesterol 237.27mg 79%
Sodium 1720.43mg 72%
Potassium 861.4mg 18%
Total Carbs 50.31g 17%
Sugars 9.29g 37%
Dietary Fiber 4.99g 20%
Protein 15.25g 30%
Vitamin C 19.2mg 32%
Vitamin A 0.8mg 28%
Iron 4mg 22%
Calcium 169mg 17%
Amount Per 100 g
Calories 170.66 Kcal (715 kJ)
Calories from fat 128.92 Kcal
% Daily Value*
Total Fat 14.32g 128%
Cholesterol 40.83mg 79%
Sodium 296.08mg 72%
Potassium 148.24mg 18%
Total Carbs 8.66g 17%
Sugars 1.6g 37%
Dietary Fiber 0.86g 20%
Protein 2.62g 30%
Vitamin C 3.3mg 32%
Vitamin A 0.1mg 28%
Iron 0.7mg 22%
Calcium 29.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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