Creamy Mushroom and Dumpling Soup

This soup is the result of the cold temperatures we’re currently experiencing. Think of it as a cross between a creamy mushroom soup and a French onion soup; topped with dumplings! It’s filled with all the good stuff, yet prepared in under an hour.

CREAMY MUSHROOM AND DUMPLING SOUP [VEGAN]

INGREDIENTS

TO MAKE THE SOUP:

• 2 tablespoons dairy-free butter
• 3 cups yellow onions, diced
• 3 cups mushrooms, sliced
• 3 large garlic cloves, minced
• 1 teaspoon salt
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon vegan Worcestershire sauce
• 5 1/2 cups vegetable stock
• 3/4 cup dairy-free milk

TO MAKE THE DUMPLINGS:

• 1 cup all-purpose whole wheat flour
• 3/4 cup plain unsweetened almond milk
• Pinch of salt
• 1/2 tablespoon baking powder

PREPARATION

1. In a large saucepan, heat butter over medium heat. Add your diced onions and cook 8 minutes until soft and fragrant. Meanwhile, prepare your mushrooms and garlic.
2. Add your sliced mushrooms and garlic and cook for 5 minutes until the water from your mushrooms has evaporated.
3. Stir in your salt, bay leaves, and thyme.
4. Pour your Worcestershire sauce and vegetable broth and bring the soup to a boil, then reduce to medium heat and simmer for 15 minutes.
5. Meanwhile, prepare your dumplings: In a medium bowl, mix your flour with salt and baking powder. Add your milk and mix the ingredients together to make a sticky dough. Set aside.
6. Transfer the soup to a high-speed blender or food processor, making sure to discard the bay leaves and thyme. Blend until smooth.
7. Transfer back to the saucepan, then stir in your milk. Top with little pieces of dumpling dough.
8. Cover and cook over medium heat for 5 minutes or until the dumplings are lightly cooked through.

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