Mushroom Dumpling Soup

Sometimes all you need is clean-out-the-fridge soup... like this Coconut Mushroom and Dumpling one

Now that it seems like most of the US is going through some dramatic weather event, it's important now, more than ever, to make sure you're using the food you have in your fridge that's wilting away faster than my attention span & making a meal that is perfect to freeze, dump and serve whenever you need to.

This is loosely inspired by my favorite Thai Soup., Tom Kha Gai & the American staple, chicken & dumpling... sans 🐥

Mushroom Dumpling Soup

Yield: 4 to 6 cups

Time: 1 hour

INGREDIENTS

• 2 leeks

• 3 garlic cloves, minced

• 2 inch ginger, minced

• 16oz of mixed mushrooms (maitake, baby bella, shiitake), chopped/shredded

• 4 carrots, sliced

• 1 1/2 tbsp garam masala

• 1 (15oz) can of white beans

• 2 (15oz) cans of full-fat coconut milk

• 1 tbsp white miso

• juice of 2 lemons, zest of 1 lemon

• 1 tbsp sugar

  (Semolina dumplings)

• 1/2 cup All-Purpose flour

• 1/2 cup coarse semolina (sub w/ cornmeal)

• 1 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/3 cup oat milk

• juice of 1/2 lemon (2 tbsp)

• 1 tbsp salted butter, melted

• grated Parmigiano reggiano, for garnish

• chopped dill, for garnish

DIRECTIONS

1. Make dumplings by mixing together the dry ingredients in a bowl until combined. Add milk, lemon juice, & butter & stir until combined. Cover w/ a cloth & set aside to rest while making soup

   2. Slice leeks to separate the base from the leaves. Halve & slice the leek bottoms into thin strands. Thoroughly clean the leaves to remove any grime, layer each leaf on one another, then slice into ribbons & set aside.

   3. Heat 3 tbsp olive oil over medium heat in a pot. Add sliced leek bottoms, ginger, & garlic. Saute until fragrant & leeks have wilted, about 3-4 mins. Add garam masala, toss to coat, & cook until fragrant, about 1 min.

   4. Add the carrots, leek leaves, & mushrooms (button, maitake, shiitake, baby bella) with, both cans of coconut milk, beans & 1 cup water. Season with salt (about 1/2 tsp) & let simmer for 15 mins. 

   5. Stir in miso paste, lemon juice/zest, & sugar. Taste & adjust seasoning if needed (salt/pepper/etc)

   6. Using a large spoon, take even scoops of the dumpling batter & drop it into the soup. Stir, cover, & cook partially covered for an additional 5 mins.

   7. Serve w/ parm cheese, dill, & pepper.

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