Turkey and Chanterelle Mushroom Soup with Porcini Dumplings | Tante Marie's Kitchen

Ingredients

• 2 Tbs. olive oil
• 2 leeks, white and pale green parts only, sliced
• 2 carrots, peeled and sliced
• 2 sticks celery, sliced
• 4 cloves garlic, sliced
• ½ lb. chanterelle mushrooms, cleaned and torn into pieces
• 2 quarts turkey (or chicken) stock
• Course salt and freshly ground pepper to taste
• 2 cups cooked shredded turkey
• 1 Tbs. minced parsley
• 2 tsp. minced thyme
• 1 tsp. minced marjoram
• 1 cup self-rising flour
• 1/4 cup breadcrumbs
• 1/2 oz dried porcini mushrooms, ground to a powder in a spice grinder
• 1 egg
• 2 Tbs. butter, melted
• 1/3 cup milk