Vegetable Soup with Semolina Dumplings and Mushrooms

Name: Vegetable Soup with Semolina Dumplings and Mushrooms - Paraschiva O.
Ingredients: 1 bell pepper; 2 carrots; 1 parsnip root; 1 zucchini; 2 stalks of celery; 100 g green peas (frozen or canned); 1 medium onion; 3; 4 tablespoons of olive/coconut or grape oil; fresh parsley; salt and pepper to taste. For the dumplings: 1 smaller onion; 3 medium mushrooms; salt and pepper; 1 clove of garlic or a pinch of garlic powder; 1 teaspoon of baking soda; 1; 2 tablespoons of oil; 2 eggs; 4 tablespoons of semolina; 1 tablespoon of flour; fresh chopped parsley.

Soups - Vegetable Soup with Semolina Dumplings and Mushrooms by Paraschiva O. - Recipia

In a large pan, we start by adding the oil designated for making the dumplings, along with finely chopped onion. We heat the oil to the right temperature and sauté the onion over medium heat until it becomes translucent and releases its aroma. While the onion is patiently sautéing, we take care of the mushrooms. We clean the mushrooms of their skin, wash them well under cold running water, and then chop them finely. We add the chopped mushrooms to the pan and let them combine with the onion, stirring occasionally. We season with salt and pepper to taste, and to enhance the aroma, we also add a few crushed garlic cloves. Once everything has softened nicely, we remove the pan from the heat and let the mixture cool down. After the mushroom mixture has cooled sufficiently, we add the fresh parsley, baking soda, flour, and semolina. We mix all the ingredients well, ensuring they are perfectly combined. Next, we crack the eggs, beat them lightly with a whisk, and pour them over the mushroom mixture. The final mixture will be quite soft, but this is exactly what we want. We let the mixture rest for half an hour to allow the ingredients to come into contact and develop flavors. Meanwhile, we take care of the vegetables. We wash and peel all the vegetables, then cut them into small pieces, making sure to chop the onion finer. If we are using frozen peas, we do not thaw them; we leave them directly in the freezer until use. If they are canned, we drain the liquid well and rinse them under cold running water to ensure we enjoy a healthy dish without chemical additives. In a soup pot, we add the remaining oil and add the finely chopped onion and bell pepper. We sauté these vegetables for a few minutes, then add the rest of the vegetables, except for the zucchini and peas. We continue to sauté the mixture, being careful not to burn it, and if necessary, we can add half a glass of water to help the vegetables cook evenly. After about 5 minutes, we add 2 liters of water and let everything boil. When the vegetables are half cooked, we add the diced zucchini and peas, continuing to boil. Now, after the half-hour rest of the mushroom mixture has passed, we check its consistency. If it is firm enough but still soft, using a teaspoon, we form small dumplings and carefully place them into the boiling soup. We boil the dumplings for about 10 minutes, then turn off the heat and cover the pot. We let the soup rest for 10 minutes so that all the flavors combine perfectly. Finally, we add the chopped parsley and cover again. The soup is served hot, plain or with a spoonful of delicious sour cream for extra flavor. This recipe is not only nourishing but also full of taste, making it perfect for a comforting family meal.