This soup has been on repeat in my family on Thanksgiving Day for decades. My mom makes it every single year for lunch because even though there is a big meal to eat a few hours later, you need some warm calories to keep you going in order to chop all of the veggies, mash the potatoes, roll out the pie crusts, and, most importantly, lift your fork to your mouth over and over and over again. This recipe came from my great-grandmother and from the stories I have heard from my mom; she was a remarkable farmer and all-around boss lady. I paired this with my 2022 Syrah, which has dark fruit and herbaceous notes that light up around the holidays.
Serves 4
INGREDIENTS
2 tbsp butter
4 oz. commercial meadow mushrooms
2 oz. shitake mushrooms
2 oz. oyster mushrooms
2 tbsp plus 1 cup flour
4 ½ cups plus 3 tbsp chicken broth
½ tsp salt (omit if using canned broth)
1 tbsp baking powder
3 tbsp chopped chives
DIRECTIONS
In a 2- quart pot, heat the butter until it melts. Add the mushrooms and sauté over medium-low heat until they are soft. Sprinkle in 2 Tbsp flour and cook for 3 more minutes, tossing the mushrooms as they cook. Pour in 4 Cups Chicken broth. Gently simmer for 1o minutes.
To make the dumplings, blend the remaining 1 Cup flour, remaining salt (if using), and chives together. Add the remaining 1/2 cup plus 3 tbsp chicken broth and stir until well mixed. Spoon golf ball-size mounds of dough into the simmering mushroom soup.
Cook uncovered for 5 minutes. Cover and cook for 5 more minutes, or until the dumplings are cooked.
