Mushroom Soup with Dumplings
Add salt sparingly because canned consomme tends to have a salty flavour.
Ingredients
- 9 oz flat mushrooms finely chopped
- 10 1/2 oz can condensed consomme
- 1 1/4 pints cold water
- 1 onion finely chopped
- bouquet garni
- salt and freshly ground black pepper
- chopped fresh parsley to garnish (optional)
dumplings
- 3 oz self-raising flour
- 1 1/2 oz shredded suet
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons cold water
Instructions
- Put the consomme into a saucepan and stir in the water. Add the chopped mushrooms, onion, and bouquet garni and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover and simmer for 10 minutes, stirring occasionally.
- Meanwhile, stir all the dry dumpling ingredients together in a bowl. Mix to form a soft but not sticky dough with the cold water. Shape into 12-16 small balls with your hands.
- Drop the dumplings into the soup, bring back to the boil, then lower the heat again and simmer for a further 15 minutes until the dumplings are cooked through.
- To serve: remove the bouquet garni and pour the soup into warmed individual soup bowls. Add a few dumplings to each bowl, then sprinkle with a little chopped parsley, if wished.
Calories: 199 kcal
Carbohydrates: 20 g
Protein: 6 g
Fat: 11g
Saturated Fat: 6 g
Cholesterol: 7 mg
Sodium: 582 mg
Potassium: 317 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 169 IU
Vitamin C: 6 mg
Calcium: 24 mg
Iron: 1 mg