It always happens this way.

Two days before you leave to fly across the country to visit your marvelous friend in Chicago for Christmas, you get sick.  No matter.  Nothing a visit to the doctor and endless bowls of brothy vegetable soup can’t cure.

I cleaned out my fridge to make this soup, using the leeks and mushrooms that had been sitting there for awhile.  Add more carrots, other vegetables, or replace the dumplings with barley or noodles if you prefer.  But really, these dumplings… trust me on these babies.  This soup is also very easy and quick to make, so minimum stress when you want something hot and soothing fast.

mushroom and dumpling soup

THE STOCK (adapted from Deborah Madison’s “Quick Stock,” Vegetarian Cooking for Everyone)

2 t. olive oil
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
2 celery ribs, coarsely chopped
trimmings from the soup vegetables, rinsed (I threw in 6 mushrooms, the greens from the leeks, and the stems of some collard greens)
3 bay leaves
¼ t. dried thyme or several fresh sprigs
4 or more garlic cloves, peeled and smashed
8 + parsley branches, including the stems, or a small handful of stems
additional herbs and spices appropriate for the soup (I added rosemary leaves from one sprig, and 1 t. dried dill)
s & p

Heat the oil over high heat and add the onion, carrot, and celery.  While they’re browning, peel the vegetables and add the trimmings to the soup along with the aromatics.  Stir occasionally.  After about 10 minutes, add 2 t salt and freshly ground pepper, and 2 ½ quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes.  Strain as soon as the stock is finished and return to the pot.

 

THE SOUP

2 handfuls of baby bella mushrooms, rinsed and sliced
1 ½ leeks, cleaned and sliced (just the white parts)
1 carrot, peeled, cut into ½ inch cubes
fresh dill, if available

 

THE DUMPLINGS (adapted from smitten kitchen’s semolina dumpling soup)

2/3 cup water
1 tablespoon butter
1/2 teaspoon salt
1/2 cup semolina
1 tablespoon Parmesan cheese (I didn’t have any, but I bet it’s delicious)
1 egg, lightly beaten
1 tablespoon chopped parsley or chives (optional)

Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina forms a ball and starts to come away from the sides of the saucepan. (This will take only seconds.)

Transfer to a bowl and don’t panic if you have a solid mass. Break it into smaller bits with a wooden spoon, add the parmesan, egg and herbs if using and stir firmly until the mixture is smooth. The lumps will smooth out.

 

PUTTING EVERYTHING TOGETHER

Bring the broth to a simmer, and spoon in small balls of dumpling mixture. If you’d like, you can wet your hands and roll the scoops of semolina dough into more perfect rounds.  Add the vegetables at the same time.

Allow to cook for approximately 4 to 5 minutes, or until the dumplings float and the carrots and mushrooms are tender.