Name: Mushroom and Leek Soup with Parsley Dumplings
Yield: Makes 6 to 8 servings
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

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Mushroom and Leek Soup with Parsley Dumplings

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

Recipe notes

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