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Mushroom And Leek Soup With Parsley Dumplings

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Mushroom And Leek Soup With Parsley Dumplings

Ingredients

  • 2 cups water
  • 3/4 ounce dried porcini mushrooms
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 4 garlic cloves, minced
  • 1 pound crimini (baby bella) mushrooms, sliced
  • 1 teaspoon finely chopped fresh thyme
  • fine sea salt
  • 3 tablespoons dry sherry
  • 1 1/2 cups chopped onion
  • 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
  • 8 cups light vegetable broth or good-quality canned vegetable broth (such as swanson)
  • pinch of cayenne pepper
  • 3/4 cup (scant) low-fat cottage cheese
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 2 large eggs, room temperature
  • 1 cup all purpose flour, divided
  • 1 teaspoon fine sea salt
  • pinch of ground nutmeg
  • 1/4 cup finely grated parmesan cheese
  • 3/4 cup finely chopped fresh italian parsley
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Published 2014-09-09 13:13:45 (2 years ago).

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