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Creamy Mushroom and Dumpling Soup

Keep warm for the remaining of winter with this creamy, comforting and healthy soup. This mushroom soup is made with whole milk for a lighter alternative to cream and is topped with whole wheat dumplings. Try it with plain almond milk for an even lighter and vegan option.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5

Ingredients

  • 2 tablespoons margarine or butter
  • 3 cups yellow onions, diced
  • 3 cups mushrooms (227g), sliced
  • 3 large garlic cloves, minced
  • 1 teaspoon fine grain sea salt
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 5 1/2 cups vegetable broth, no added salt
  • 3/4 cup whole milk

Dumplings

  • 1 cup all-purpose whole wheat flour
  • 3/4 cup milk or plain unsweetened almond milk
  • Pinch of salt
  • 1/2 tablespoon baking powder

Instructions

  1. In a large saucepan, heat margarine over medium heat. Add your diced onions and cook 8 minutes until soft and fragrant. Meanwhile, prepare your mushrooms and garlic.
  2. Add your sliced mushrooms and garlic and cook for 5 minutes until the water from your mushrooms has evaporated.
  3. Stir in your salt, bay leaves and thyme.
  4. Pour your Worcestershire sauce and vegetable broth and bring the soup to a boil, then reduce to medium heat and simmer for 15 minutes.
  5. Meanwhile, prepare your dumplings: In a medium bowl, mix your flour with salt and baking powder. Add your milk and mix the ingredients together to make a sticky dough. Set aside.
  6. Transfer the soup to a high-speed blender or food processor, making sure to discard the bay leaves and thyme. Blend until smooth. Transfer back to the saucepan, then stir in your milk. Top with little pieces of dumpling dough. Cover and cook over medium heat for 5 minutes or until the dumplings are lightly cooked through.

Recipe Notes

Store in an airtight container in the fridge or freezer.

If using low sodium vegetable broth, reduce the amount of added salt.