VEGGIE SOUP w/or w/out dumplings
INGREDIENTS:
- 1 cup dried mushrooms
- 2 cups boiling water
- 2 Tbsp olive oil
- 3 stalks celery, peeled, diced
- 1 large leek, halved lengthwise, thinly sliced
- 1 yellow onion, diced
- 3 tsp kosher salt, divided
- 4 zucchini, diced (I used yellow + green)
- 2 parsley root (or turnips), peeled, diced
- 2 Tbsp tomato paste
- 2 tsp granulated onion
- 1 tsp granulated garlic
- 2 Tbsp chicken soup mix
- 3/4 c dry white wine
- 8 cups vegetable stock
- 8 large kale leaves, stems removed, roughly chopped
FOR THE DUMPLINGS:
- 3 eggs
- 1 cup roll temp water
- 1&1/2 tsp kosher salt
- 2&1/2 c flour
Cooking steps
Step 1
Place mushrooms in a soup net (or strain later!) and add boiling water. Set aside. Heat a large pot over medium high heat. Add oil, celery, onion, leek and 1 tsp salt. Cook for 10 min stirring often. Add zucchini, parsley root and remaining salt. Stir to combine. Cook for another 6 minutes stirring often. Add tomato paste, granulated onion + garlic Nd chicken soup mix. Mix well to combine. Raise heat to high and pour in wine. Stir and allow wine to reduce down for 3 minutes. Add stock and kale. Bring to a boil then reduce heat, cover the pot and simmer for 2 hours. Meanwhile make dumplings. Add all the ingredients to a bowl and mix well. 45 min before serving return soup to a boil and add in dumplings. Use a big spoon to scoop up a lot of the batter and a smaller to scrape a little bit off the spoon directly into the pot to create the dumplings. Once all the dumplings are added allow soup to boil for 3-4 min then reduce heat to low again, cover and simmer till cooked through. Serve hot and enjoy!
