MUSHROOM SOUP WITH CILANTRO DUMPLINGS

Mushroom Soup with Cilantro Dumplings image

Provided by barbara lentz @blentz8

Number Of Ingredients 14

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FOR THE SOUP
4 cup(s) water
2 tablespoon(s) better than beef bouillon
8 ounce(s) fresh mushrooms sliced
1 medium onion chopped
1 bouquet garni i used rosemary, thyme and bay leaves
salt and pepper to taste
FOR THE DUMPLINGS
3/4 cup(s) flour
1 teaspoon(s) baking powder
2 tablespoon(s) lard or butter
1/2 teaspoon(s) salt
1/4 cup(s) fresh cilantro chopped
2-3 tablespoon(s) cold water

Steps:

For the soup Place water in a large pot. Mix in the bouillon over high heat and bring to a boil. Reduce heat to a simmer and add the onions, and mushrooms. Wrap the rosemary, thyme and bay leaf in a cheese cloth and tie the end with butchers twin. Throw that in the soup. Let simmer for 15 minutes stirring occasionally.
Taste and season with salt and pepper.
To make the dumplings. Mix the flour, baking powder and salt together. Add the lard or butter with the cilantro and mix well. Add cold water a little at a time to make it soft but not sticky.
Bring soup back to a boil and drop the dumplings in by spoonfuls. You should have around 12 dumplings. Reduce the heat cover and simmer 15 more minutes. Remove the bouquet garni and discard.
Ladle into bowls and serve