Creamy Mushroom and Dumpling Soup
A creamy mushroom and dumpling soup. This comforting and nutritious soup is topped with delicious whole wheat dumplings. It can also be made vegan and gluten-free.
Servings 5
Ingredients
- 2 tablespoons butter or margarine (see notes)
- 3 cups yellow onions, diced (about 2 onions)
- 3 cups (227g) cremini mushrooms, sliced
- 3 large garlic cloves, minced
- 1 teaspoon fine grain sea salt (see notes)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce (see notes)
- 5 1/2 cups vegetable broth, no added salt
- 3/4 cup plant-based milk or whole milk (see notes)
Dumplings
- 1 cup all-purpose whole wheat flour (see notes)
- 3/4 cup plant-based milk or whole milk
- Pinch salt
- 1/2 tablespoon baking powder
Instructions
- In a large saucepan, heat the butter over medium heat. Add the diced onions and cook for 8 minutes until fragrant and lightly "caramelized". Sprinkle with salt. Meanwhile, prepare the mushrooms and garlic.
- Add the sliced mushrooms and garlic and cook for 5-10 minutes or until the water from the mushrooms has evaporated.
- Add the bay leaves and thyme.
- Add the Worcestershire sauce and vegetable broth and bring the soup to a boil, then reduce to medium heat and simmer for 15 minutes.
- Meanwhile, prepare the dumplings: In a medium bowl, mix the flour with salt and baking powder. Add the milk and mix the ingredients together to make a sticky dough. Set aside.
- Transfer the soup to a high-speed blender or use an immersion blender, making sure to discard the bay leaves and thyme. Blend until smooth (or you can keep some texture). Transfer back to the saucepan, then stir in the milk. Top with little spoonfuls of dumpling dough. Cover and cook over medium heat for 5 minutes or until the dumplings are cooked through.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for longer.
This recipe was tested with broth that has no added salt. If you're using low-sodium or regular broth, reduce the amount of salt as needed. I recommend starting with 1/2 teaspoon and increasing as needed.
I love using cremini mushrooms, but you can use white button mushrooms if preferred.
For a vegan option, use vegan Worcestershire sauce, vegan butter and plant-based milk. Plain and unsweetened almond, soy or oat milk all work well.
For a gluten-free option, use a 1:1 gluten-free flour mix or skip the dumplings (though I recommend keeping them).