Michael Symon's Mushroom Stew and Dumplings

By SMorrissey

Ingredients

• For the Soup:
• 2 quarts Mushroom Stock (see below)
• 1 Yellow Onion (sliced)
• 2 Garlic Cloves (sliced)
• 3 tablespoons Extra-Virgin Olive Oil
• 2 cups Fresh Mushrooms (sliced)
• 2 cup Butternut Squash (1 inch dice)
• 1 cup Parsnips (1 inch dice)
• 1 cup Celery Root (1 inch dice)
• 1 bunch Fresh Thyme (leaves pulled)
• 1/8 teaspoon grated nutmeg
• For the Dumplings:
• 1 cup Flour
• 1 tablespoon Baking Powder
• 1 1/2 cups Half-in-Half
• Salt and Pepper to taste
• For the Mushroom Stock:
• 4 quart Water
• 1/2 bunch Fresh Thyme
• 2 ounces Dried Shitake or Porcini Mushrooms
• 1 cup Fresh Button or Cremini Mushrooms
• 1 Onion (roughly chopped)
• 3 Carrots (roughly chopped)
• 2 Celery Stalks (roughly chopped)
• 2 Dried Bay Leaves
• 1 tablespoon Whole Black Peppercorns
• 2 tablespoons Salt

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

Mushroom Stock:
Add stock ingredients to a large stock pot. Bring to a boil and reduce to simmer. Let simmer for 30 minutes to infuse flavors. Strain stock and allow to cool. Place in freezer proof containers for storage.
Soup:
In a large dutch oven, heat olive oil over medium high heat. Saute onion and garlic until fragrant about 1-2 minutes. Turn heat to high and add mushrooms to saute. Season with salt and pepper. After 2 minutes add remaining vegetables and season with salt. Cook until vegetables achieve a slight char about 2-3 minutes. Add mushroom stock, fresh thyme and season with salt and pepper to taste. Bring to a boil and reduce to a simmer. Cook for 10-12 minutes or until vegetables are tender.

Dumplings:
In a medium bowl whisk together flour, baking powder and salt. Slowly whisk in half-in-half forming a sticking dumplings. Dough should be similar to a wet drop biscuit. Adjust with extra half-in-half and flour to achieve desired consistency.
Drop spoonfuls of dumpling mix into simmering stew. Cover and allow to steam for 2-3 minutes. Remove from heat and serve.