Mushroom And Leek Soup With Parsley Dumplings Recipes

MUSHROOM AND LEEK SOUP WITH PARSLEY DUMPLINGS

Steps:

• For soup:
• 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.
• For 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. DO AHEAD: Can be made 1 day ahead. 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.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

MUSHROOM AND LEEK SOUP

Steps:

• Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
• Serve soup sprinkled with chives.

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

PARSLEY SOUP WITH MIXED MUSHROOMS

Steps:

• Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
• In a casserole, melt 1 1/2 tablespoons butter over medium heat. Stir in the onion, leek, parsnip and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown. Add the parsley stems and pepper to taste and stir again.
• Add 2 1/2 cups water and the broth and stir. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
• Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup). Chop the caps. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
• When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute. Let the soup cool slightly, if possible. Then place the soup, in batches if necessary, in a blender and purée until as smooth as possible. Taste the soup and adjust the seasoning. If it seems fibrous, pass it quickly through a coarse strainer. Reheat.
• Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.