Mushrooms and Dumplings
1 leek, sliced in circles and washed thoroughly to remove sand
1 shallot, chopped
3 stalks celery, chopped
1 carrot, chopped
2 bay leaves
2 to3 sprigs fresh thyme
1 ounce (about a handful) of dried mushrooms, porcini or shitake or whatever you like
4 tablespoons olive oil, divided
2 (32-ounce) cartons vegan "chicken" broth (I use Imagine no-chicken broth)
salt, to taste
pepper, to taste
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
2 tablespoons olive oil Mushrooms:
1 portabello mushroom, cut in half and sliced
8-10 crimini mushrooms, quartered
any other mushrooms you want to add!
2 tablespoons olive oil
1 sprig fresh rosemary, chopped fine
1. Soup: Saute the leek, shallot, celery, carrot, bay leaves, thyme and dried mushrooms in 2 tablespoons of olive oil until soft but not browned. Add the no-chicken broth and bring to a boil, then lower the heat to a simmer. Cover and cook until the veggies are tender and the broth is flavorful, about half an hour. Add salt and pepper to taste. Bring the soup back to a boil.
2. Dumplings: In a bowl, mix together flour, baking powder, and salt. Add the milk and olive oil and stir until moistened. Drop by tablespoonfuls into the boiling broth, cover and cook over low heat about 15 minutes, or until the dumplings are cooked through.
3. Mushrooms: While the dumplings are cooking, saute the fresh mushrooms in the other 2 tablespoons of olive oil with the fresh rosemary, using fairly high heat so they brown. Once the dumplings are cooked, add the browned fresh mushrooms, and voila! it's mushrooms and dumplings. Serve with crusty bread and a salad.
Source of recipe: I wrote this recipe. It's a veganized version of my mother's Texas-style chicken and dumplings that I really missed after I couldn't stand to eat chicken anymore. I've always loved mushrooms, so this works great for me.