Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 shallots (diced)
  • 1½ tsp fresh thyme (chopped)
  • ½ tsp salt
  • 1 bay leaf
  • 8 cups vegetable broth
  • 1.5 oz dried shiitake mushrooms (or your favorite variety)
  • 3 tbsp balsamic vinegar
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tsp baking powder
  • 1 tbsp olive oil
  • ½ cup almond milk
  • Fresh parsley (for garnish)

Instruction

  • Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.
  • To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.
  • Turn up the heat on the broth and allow the mixture to come to a bubble.
  • Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.
  • Remove the bay leaf, and serve sprinkled with parsley.