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Mushroom and Leek Soup with Parsley Dumplings

Mushroom and Leek Soup with Parsley Dumplings

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  • 3/4 ounce dried porcini mushrooms
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 pound crimini (baby bella) mushrooms, sliced
  • 1 teaspoon finely chopped fresh thyme
  • 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)

Parsley Dumplings

  • 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
  • 1/4 cup finely grated Parmesan cheese
  • 3/4 cup finely chopped fresh Italian parsley

Recipe Preparation


  • Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.

  • Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.

  • Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Parsley Dumplings

  • Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.

  • Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. Cover and refrigerate.

  • Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.

  • Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.

Nutritional Content

1 serving contains the following (Analysis is based on 5 dumplings per serving.): Calories (kcal) 288.6 %Calories from Fat 50.5 Fat (g) 16.2 Saturated Fat (g) 6.5 Cholesterol (mg) 70.2 Carbohydrates (g) 24.9 Dietary Fiber (g) 3.0 Total Sugars (g) 5.7 Net Carbs (g) 21.9 Protein (g) 10.0Reviews Section

Polish "Little Ears" Dumplings (Uszka)

Polish uszka, also known as "little ears" because of their shape, are one of the three main Polish filled dumplings/crepes along with pierogi and nalesniki.

Uszka are typically made with savory fillings and boiled in broth. Mushroom-filled uszka served in beet barszcz are a favorite for Christmas Eve wigilia dinner. These dumplings can be shaped into miniature versions of pierogi or into something that resembles Italian or Chinese wontons.

Here's an easy way to make Polish uszka. Use your filling of choice.

Heat 1 tbsp of the coconut oil in a large pot over medium heat. Add the onion and sauté for only 2 minutes. Add the leek and spring onion and stir for 2 minutes.

Then, add the garlic, lemon zest, green chilli, parsley and basil and cook for 1 minute. Add mushrooms, vegetable stock and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes.

Heat 1/4 tbsp of the coconut oil in a frying pan over medium heat. Add the almond flakes and keep stirring until brown. Set aside.

When the soup is ready, take the bay leaves out and blend the soup until smooth and creamy. Add sea salt and pepper to taste. Serve and garnish with the crispy almond flakes and fresh oregano/basil.

Carrot, Celery and Leek Soup with Cornbread Dumplings

Editor's Note: Here is a great soup that can serve as a main dish or side on a cold, wintry day when you seek some comfort food. This soup has healthy and appealing ingredients that will satisfy many of your winter food cravings. The cornbread dumplings are able to soak up some of their flavor from the chicken stock and vegetables in the soup. This soup is relatively easy to make. The dumplings take slightly more effort, but all in all, this dish is contain a nice combination that smells and tastes wonderful and helps keep you warm when you need it.

We love recipes like this for their hearty, stick-to-your-ribs personality. The sweet leeks and carrots shine next to the tender cornbread dumplings, which soak up flavor from the stock and vegetables. Make this comforting, rich soup on a cold and stormy winter day and you won&rsquot want to stop eating it.

Recipe Course Main Course

Dietary Consideration Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Taste and Texture Buttery, Herby, Rich, Savory

Type of Dish Hot Soup, Soup


  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) unsalted butter 25 mL
  • 3 leeks , white part only, thinly sliced
  • 6 carrots (about 12 oz/375 g), thinly sliced
  • 2 stalks celery , thinly sliced
  • ½ tsp (2 mL) each salt and dried thyme
  • pinch each freshly ground black pepper and cayenne pepper
  • 6 cups (1/5 L) chicken or vegetable stock
  • 1 cup (250 mL) half-and-half (10%) cream
  • ¼ cup (50 mL) minced fresh flat-leaf (Italian) parsley 50 mL
  • 1 cup (250 mL) all-purpose flour
  • ¼ cup (50 mL) stone-ground cornmeal
  • 1 tsp (5 mL) baking powder
  • ¼ tsp (1 mL) each baking soda and salt
  • 2 eggs , beaten
  • ½ cup (125 mL) buttermilk
  • 2 tbsp (25 mL) unsalted butter , melted
  • ½ cup (125 mL) frozen corn kernels, thawed


In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.

Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.

In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don’t overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.

Variation: This recipe turns into a pot pie with the addition of chicken or turkey. You can poach a few chopped breasts in the stock with the vegetables or simply add leftover cooked chicken or turkey just before topping with the dumplings.

2008 Carla Snyder and Meredith Deeds

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Carrot, Celery and Leek Soup with Cornbread Dumplings

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I give the original recipe two stars because of the health profile. This recipe is swimming in fats and oils. It's unnecessary since the base ingredients are delicious in their own right. I prepared this recipe the healthy way sauting in small amounts of vegetable stock and adding hemp milk for creaminess. The dumplings too can be made in a simpler way that is more healthful. I wonder if the creators of these recipes give a flying fig for the well-being of those that eat their creations! This soup simply made is a hearty and tasty soup without the addition of a battleship of fat and oil. There is a sarcastic comment from cook street on this page stating nutritional information for every recipe. Where is it? No one has time to scroll through subsections of everything. Publish the nutritional data with the recipe in plain sight please!

@blueheronkitchen - Thank you for your comment. Our goal at Cookstr is to provide our users with a large volume of tested and delicious recipes from which to choose. Healthfulness is also very important to us which is why we have nutritional information available for every recipe on the site. Please take some time to navigate through our Nutritional Information sub-section of our Advanced Search. I feel confident that you will find plenty of recipes that are healthy and delicious, and that work within your nutritional guidelines.

Just made this last night for the family. I added another leek and used a couple of dried chili peppers instead of the cayenne. It was absolutely delicious. Everyone said put this one in the "keeper" file to make again.

blueheronkitchen 8 146190

This DOES look lovely, but timing is everything. This recipe is over-the-top rich. It's not a "mid-week" meal - at least not in my house. This is caloric and filled with fat. With celeb chefs cashing in on diabetes for more publicity, why not learn a lesson and publish recipes that are seasonal, hearty, delicious AND healthy?

I just made this recipe and it was wonderful. My grandfather will *not* stop complimenting it. The pepper and cayenne is a great balance to the sweetness of the cornbread. Instead of making the cornbread from scratch, I used a cornbread mix and added a little extra milk to the muffin recipe on the box (it called for 1/4 cup - I used 1/2 cup instead). Vegetarians be aware, though, that some cornbread mixes contain lard. If you wanted to add some extra heartiness, frozen or fresh corn would go well. My grandfather also suggested scallops for more protein. Personally, I don't think it needed anything. Thanks so much!

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What Ingredients Will I Need for this Creamy Mushroom Soup?

To make this delicious soup you will want the multi-color wild rice.

You will need a small white onion, celery (3 stalks), 2 large carrots and 3-4 cloves of garlic.

For this recipe, you are going to want fresh mushrooms, 12 ounces. One can of cannellini beans undrained, a whole bay leaf as well as 2 teaspoons of garlic powder.

We will be using vegetable stock in this recipe. You will need about 6-8 cups and make sure you divide it per the recipe below. Last but not least a half a cup of half and half and some fresh parsley finely chopped.

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Wild Mushroom Soup With Horseradish Cream


From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover’s delight!

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 - 6 1 x
  • Category: Dinner, Soup
  • Method: Simmer, Stovetop
  • Cuisine: Vegan, American


  • 2 tablespoons olive oil, vegan butter (I love Miyoko’s), or ¼ cup water
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 lbs. mushrooms (cremini or white), sliced
  • ½ cup vegan dry white wine (red ok too), optional
  • 1 tablespoon fresh thyme or 1 ½ teaspoons dried
  • 4 cups vegetable broth
  • 3 tablespoons organic cornstarch or arrowroot (+ ¼ cup water), optional
  • 1 can (14oz.) coconut milk (light or full-fat) or 1 ½ cups vegan cream or unsweetened cashew milk,*see notes
  • mineral salt & pepper, to taste
  • ¼ cup chopped parsley


Saute: In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer: Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry: Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat and stir in the parsley. Season with salt and pepper.

Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!

Store: Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.


In place of thyme, try using herbes de provence.

*To keep this recipe low fat, use unsweetened plant milk of choice, make sure it’s at room temp so the soup can heat back up quickly. You may definitely want to use the cornstarch to add body and volume if not using coconut milk.

Vegan wine: See if your favorite wine is vegan or search for a new one at Barnivore.

Keywords: vegan mushroom soup, mushroom soup recipe, dairy-free mushroom soup

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Soak the dried mushrooms in 300ml boiling water. Heat the oil and butter in a large saucepan and add the finely chopped onion, carrot, parsnip, celery and leek. Cook with a lid on for around 15 minutes over a low heat, making sure the vegetables all soften but do not take on any colour. Stir regularly.

Drain the soaked mushrooms, reserving the soaking liquid, then roughly chop. Add the diced beetroot to the pan and cook for a further 5 minutes, then add the mushrooms, their soaking liquid, the bay leaves, allspice berries, juniper berries and stock. Season and bring to a simmer, then cook for 45 minutes, until the vegetables are all soft. Place a sieve or colander over a large heatproof bowl and drain the soup.

Place the flour, egg yolks, melted butter and 125ml warm water in a food processor and pulse until it begins to come together. Transfer to a lightly floured surface and knead lightly until it forms a smooth ball. Wrap in cling film and set aside while you make the filling.

Cover the dried mushrooms in boiling water and leave to soak. Roughly chop the fresh mushrooms, place in the food processor and pulse until very finely chopped. Heat the oil in a medium pan and add the shallot. Cook for 3-4 minutes over a medium heat until just softened, then add the diced mushrooms and cook for 5 minutes, until softened. Drain the soaked mushrooms and finely chop, then add these to the pan. Cook for a further 3-4 minutes, then transfer to a plate to cool slightly. Add the breadcrumbs and parsley and season, then mix well.

Roll the urzka dough out on a lightly floured surface to 1-2 mm. Using a 7cm circle cutter, cut out 30 circles. Scoop out spoonfuls of the mushroom mixture and place these in the middle. Brush the edges with water, then fold these together to form a semi-circle, making sure to firmly press the edges together. Brush the pointed edges with water and bring these together, then press firmly. Continue until you have 30 urzka, then place these on a dish for 1 hour so they firm up slightly. Bring a large pan of water to the boil and cook the urzka in batches for 5-6 minutes, until they've floated to the surface and are tender.

Warm the beetroot broth and divide between 6 shallow bowls. Top each of these with 5 of the urzka, then garnish with the dill sprigs and serve.

Recipe Summary

  • ¼ cup unsalted butter
  • 1 head bok choy, chopped
  • 1 pound white and crimini mushrooms, cut into quarters
  • 4 green onions, sliced
  • 2 tablespoons minced garlic, or more to taste
  • 8 slices fresh ginger, quartered
  • ¼ cup lime juice
  • 7 cups chicken broth
  • ½ cup chopped fresh cilantro

Heat butter in a stock pot over medium heat add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Chicken Soup with Mushroom Dumplings

Rich and fragrant, chicken soup is liquid gold. When you make soup, start with fresh ingredients, real chicken, vegetables, and water. You don’t need bullion cubes with all that extra salt and perhaps other artificial ingredients. I make a large pot of soup and freeze some of the pure golden liquid for future uses. With Sukkot coming, and eating outside the plan, soup is a good thing to put on the menu to ward off the chill in the night air.

2 whole chickens 3 to 4 pounds each

3 large parsnips, peeled and washed

6 medium carrots, peeled and washed

2 large yellow onions, peeled

2 leaks, trimmed and washed

4 whole garlic cloves, peeled

Sea Salt & fresh cracked pepper

Place water in stock pot over high heat and bring to a boil. While waiting for water to boil, prepare chicken and vegetables. Clean chickens very well, removing any excess feathers. Discard gizzards and necks. Reserve livers for another use. Place chickens in stock pot. Bring water back to a boil, skim all foam, and scum as it rises to the top. Discard foam and scum. While you are skimming soup, continue preparing vegetables. Cut parsnips, carrots, and leek in halves. Slice onions by making a cross but not going all the way through so that they will stay whole. Cut each celery rib in two or three large chunks. Tear off parsley leaves from stems. When there is no more scum forming, and soup looks clear, add washed and prepared vegetables. Throw in garlic cloves. I leave the vegetables in big chunks so that they are easily removed when the soup is finished.

Let the soup simmer for 2 to 4 hours and skim the yellow fat that rises to the top and coagulates. If you make this a day or two before you need it, you can refrigerate soup and all the fat that remains will congeal on the top where it is easy to lift off.

Remove all chicken, bones, and vegetables before using stock. Discard bones, skin, and mushy vegetables. Season clear stock with salt and pepper to your taste before serving. You can serve this as soup by adding matzo balls or noodles, and adding back in some chicken, shredded. It can be the base for any kind of soup such as tomato, or mushroom, vegetable, or you can use it when recipes call for stock.

14 ounces of white button mushrooms

16 ounces shitake mushrooms

1/ 2 cup finely chopped parsley

Freshly ground pepper to taste

3 tablespoons Tio Pepe light sherry extra dry (kosher)

1 package of, wonton, gyoza, or pot sticker wrappers, about 2 and 1/ 2 inches square size

8 to 10 green onions or scallions, thin ones, washed dried and sliced thin on an angle

Clean mushrooms, slice in thin slices and then, cut crosswise into small dice. Pre-heat a large sauté pan on high. Mince shallot and garlic. Add olive oil to hot pan and immediately add mushrooms. Stir mushroom with two wooden spoons or bamboo stir fry paddles. Mushrooms should not release any liquid but just turn golden. Add in garlic and shallot, and then stir. Add in parsley, stir. Season with salt and pepper. When mushrooms are sticking to pan and thoroughly cooked, deglaze with Tio Pepe. Remove pan from heat when Tio Pepe has evaporated. Place cooked mushroom filling in a bowl to cool off.

When filling is cool, open package of wrappers. Place one wrapper on work surface. Prepare a small bowl of water to dip your fingers in. Dip you index finger in bowl of water, then paint one right angle edge of the wrapper dough with water so that when you fold the dumpling it will stick together. Place one teaspoon (the kind you eat with) of mushroom filling in the center of dough and fold in half to form a triangle, leaving one corner un-stuck. With the longest side of the triangle facing you, fold in the two points collapsing one point into the unsealed opening of the other point. Seal with water. Fold over top of the triangle and place dumpling on a plate sprayed with olive oil. Repeat until you have made enough dumplings for as many bowls of soup as you have guests, times three (three dumplings each).

Bring a large stock pot full of water to a boil. Salt the water with a half a teaspoon. Place dumplings in water and cook for about 3 to 4 minutes. Carefully remove dumplings and place on a plate sprayed with olive oil. You may make dumplings a day ahead and refrigerate.

To serve soup, heat soup, place three room temperature dumplings in bottom of soup bowl, ladle hot soup into bowls. Garnish with slivered green onions, scallions. Serve.

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