Mushroom and Leek Soup with Parsley Dumplings recipes

Mushroom and Leek Soup with Parsley Dumplings recipes
20 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
Nutrition
347
17% daily value
7 servings
                                       
                                           
     

Fat

31% 20

Saturated

44% 9

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 30

Fiber

12% 3

Sugars

- 8

Sugars, added

- 0

Protein

23% 11

Cholesterol

28% 85

Sodium

55% 1327

Calcium

14% 136

Magnesium

10% 38

Potassium

14% 492

Iron

16% 3

Zinc

9% 1

Phosphorus

30% 209

Vitamin A

21% 191

Vitamin C

30% 18

Thiamin (B1)

17% 0

Riboflavin (B2)

33% 1

Niacin (B3)

21% 4

Vitamin B6

15% 0

Folate equivalent (total)

30% 118

Folate (food)

- 71

Folic acid

- 28

Vitamin B12

6% 0

Vitamin D

0% 1

Vitamin E

10% 2

Vitamin K

161% 129
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