Mushroom and Leek Soup?with Parsley Dumplings Recipe - Flyers Online

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
• <p><strong>Parsley dumplings :</strong></p> 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