ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Vegetarian Mushrooms and Dumplings

Updated on June 19, 2013
Cast your vote for Vegetarian Mushrooms and Dumplings

Vegetarian Dumpling Recipe

This recipe is a great vegetarian-friendly alternative to chicken and dumplings. This is a hearty soup that makes a great wintertime meal.

As a bonus, the addition of white beans to the base of this soup makes it rich in protein. My husband does not generally like beans, but he did not even know the beans were there!

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 8 servings
Vegetarian mushrooms and dumplings
Vegetarian mushrooms and dumplings | Source

Ingredients

  • 3 pounds mushrooms, quartered or halved (depending on size)
  • 3 tablespoons canola oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic
  • 4 carrots, julienned
  • 1 - 15 oz can cannellini beans, undrained
  • 3 tablespoons all-purpose flour
  • 8 cups vegetable stock
  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • salt, to taste
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 2 large eggs
  • 2 cups self-rising flour

Instructions

  1. Preheat oven to 450° Fahrenheit. Spray 2 cookie sheets with cooking spray. Spread mushrooms on cookie sheets and drizzle with 2 tablespoons of canola oil. Toss to coat. Place mushrooms in oven for 10 minutes. Stir and bake on additional 5-10 minutes.
  2. In a stock pot, saute onion, celery, and garlic in 1 tablespoon of canola oil over medium-high heat until onions are tender.
  3. Puree beans (with liquid) using an immersion blender. Stir in 3 tablespoons of all-purpose flour. Add to onion mixture with basil, sage, cayenne pepper, black pepper, salt, and 1 teaspoon of thyme.
  4. Stirring constantly, slowly add broth to pot. Add carrots and bring to a boil. Reduce heat to medium-low and simmer until carrots are tender. Stir in roasted mushrooms.
  5. Whisk together sour cream, heavy cream, milk, eggs, and 1/2 teaspoon dried thyme. Stir in self-rising flour, just until moistened.
  6. Drop flour mixture into soup by spoonfuls (approximately 1/4 cup spoonfuls). Cover pot and cook on medium-high an additional 10 minutes, on until a toothpick inserted in center of dumplings comes out clean.

Nutrition

Nutrition Facts
Calories 342
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 4 g20%
Unsaturated fat 7 g
Carbohydrates 47 g16%
Sugar 8 g
Fiber 6 g24%
Protein 15 g30%
Cholesterol 60 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tips

  1. Don't have canola oil? Use olive oil or vegetable oil.
  2. Don't have an immersion blender? Use a food processor or a blender.
  3. Use an assortment of your favorite mushrooms.
  4. Freezes well. Remove dumplings and freeze separately from the soup. Reheat soup and dumplings separately (add dumplings to soup after both have been heated thoroughly).
  5. If your stock pot is not very wide, it may help to transfer about half of the soup to another pot (using a ladle) before adding the dumpling batter. This will provide enough room for all of the batter (preventing waste).
  6. If you have fresh herbs on hand, use those instead of dried herbs. Triple the quantity if using fresh.

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.

    Click to Rate This Article