You are here  Member since July 2009  Mushrooms and Dumplings
What you need:   1 leek, sliced in circles and washed thoroughly
to remove sand 1 shallot, chopped 3 stalks celery, chopped 1
carrot, chopped 2 bay leaves 2 to3 sprigs fresh thyme 1 ounce
(about a handful) of dried mushrooms, porcini or shitake or
whatever you like 4 tablespoons olive oil, divided 2 (32-ounce)
cartons vegan "chicken" broth (I use Imagine no-chicken broth)
salt, to taste pepper, to taste  2 cups all-purpose flour 4
teaspoons baking powder 1 teaspoon salt 1 cup soy milk 2
tablespoons olive oil Mushrooms: 1 portabello mushroom, cut in
half and sliced 8-10 crimini mushrooms, quartered any other
mushrooms you want to add! 2 tablespoons olive oil 1 sprig fresh
rosemary, chopped fine  What you do:   1. Soup: Saute the leek,
shallot, celery, carrot, bay leaves, thyme and dried mushrooms
in 2 tablespoons of olive oil until soft but not browned. Add
the no-chicken broth and bring to a boil, then lower the heat to
a simmer. Cover and cook un