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Mushroom Soup with Wild Rice and Buckwheat Dumplings
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Mushroom Soup with Wild Rice and Buckwheat Dumplings

Nutty, creamy, and wholesome, the mushroom soup with wild rice and buckwheat dumplings is excellent for quick lunch on cold winter days.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 5
Calories: 323.1 kcal

Equipment & Tools

  • Blender

INGREDIENTS
 
Metric - US Customary

THE SOUP

  • 74 g wild rice
  • 3 tbsp olive oil (extra virgin)
  • 1 red onion (diced)
  • 3 celery stalks (diced)
  • 4 garlic cloves (diced)
  • 1 tsp thyme leaves (fresh or dried)
  • 2 tsp red pepper flakes
  • 430 g Cremini mushrooms (sliced)
  • 315 g oyster mushrooms (sliced, stalkes diced)
  • 6 dried shiitake mushrooms (torn in pieces)
  • 5 g dried porcini mushrooms (crushed)
  • 1½ tsp salt (Himalayan)
  • 1 carrot (diced)
  • 231 g potatoes (~ 3 small)
  • 960 g vegetable stock (organic, low sodium)
  • 3 tbsp mascarpone
  • ¼ tsp black pepper (freshly ground)

BUCKWHEAT DUMPLINGS

  • 1 egg (free range)
  • 1 tsp flat leaf parsley (finely chopped, )
  • pinch salt (Himalayan)
  • 46 g buckwheat flour
  • ⅛ tsp baking powder
  • 1 tbsp brown butter (optional)
  • 1 tsp thyme leaves (optional)

TOPPINGS

  • flat leaf parsley
  • thyme leaves (fresh)
  • red chili flakes

INSTRUCTIONS

THE SOUP

  • Cook the wild rice in plenty of water on medium heat for about 45 minutes or until it is cooked through.
  • Meanwhile, prep your ingredients.
  • On medium heat, sautee the red onion and celery in olive oil for about 3 to 4 minutes.
  • Add the garlic, red pepper flakes, and thyme and cook for half a minute.
  • Add the mushrooms and salt. Mix and cook for about 8 minutes. The mushrooms should reduce in volume by half and start to release water.
  • Add the carrots, potatoes, and vegetable stock. Cook for about 10 minutes or until the potatoes and carrots are cooked through and are mushy.
  • Drain the cooked wild rice.
  • Cream the soup - Using the blender, cream a portion of the soup along with the mascarpone. Return to the pot and add the cooked wild rice.

THE BUCKWHEAT DUMPLINGS

  • Bring water to boil in another medium-size cooking pot.
  • Meanwhile, mix the egg, parsley, and salt with a fork. Add the buckwheat flour and the baking powder and mix until no dry bits are visible.
  • Use a small spoon to make the dumplings. Before the first dumpling, dip the spoon into the boiling water to get it hot and wet. This will enable the dumpling to detach from the spoon easily. Next, scoop a small amount of the buckwheat dough, dip it into boiling water and hold for several seconds. The dough will release from the spoon. Cook for several minutes or until they are floating. Drain the dumplings.
  • (Optional) In a small pan, add the brown butter, thyme and dumplings. Shake the pan to coat the dumplings. Set aside.

SERVING

  • Ladle the soup into bowls. Add several buckwheat dumplings. Top with fresh parsley, thyme and red chilli flakes.

NUTRITION*

Calories: 323.1kcal (16%) | Carbohydrates: 42.2g (14%) | Protein: 11.1g (22%) | Fat: 14.3g (22%) | Saturated Fat: 4.2g (26%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.6g | Trans Fat: 0.1g | Cholesterol: 41.7mg (14%) | Sodium: 1540.3mg (67%) | Potassium: 1113.3mg (32%) | Fiber: 6.2g (26%) | Sugar: 6.5g (7%) | Vitamin A: 2924.5IU (58%) | Vitamin C: 13mg (16%) | Calcium: 73.1mg (7%) | Iron: 2.8mg (16%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.