Campbell’s Cream of Mushroom Soup and dumplings featuring a variety of fried mushrooms, sautéed veggies, choux dumplings with gruyere, and smoked paprika.
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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Campbell’s Foodservice.
Dumplings
INGREDIENTS
- 1 cup Water
- 8 tablespoons Unsalted butter
- 1 teaspoon Kosher salt
- 1 1/4 cups All-purpose flour
- 1 cup Shredded gruyere
- 3 each Large eggs
METHOD
- Bring water, butter, and salt to a boil in a medium saucepan over high heat. Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot. Continue cooking until dough pulls away from sides of pot leaving a thin layer and steams slightly.
- Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. Add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When final egg has been added, add cheese and beat to combine. Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip. Let dough rest up to 25 minutes.
- Tie a butcher string to a the soup pot and pipe dumplings into the soup cutting with the string to form. Cook gently until dumplings are tender and cooked through.
Mushroom Soup
INGREDIENTS
- 2 cups Mushrooms, fried until golden and crispy
- 2 each King trumpet mushrooms, for garnish
- 1 teaspoon Smoked paprika
- 1 cup Vegetables
- 1 can Campbell’s Condensed Cream of Mushroom Soup
- 1 can Vegetable stock
- 4 cloves Garlic
- 1 cup White wine
METHOD
- Shallow fry the mushrooms and reserve.
- Score and sear / shallow fry the king trumpet mushrooms and reserve.
- Sauté garlic and vegetables. Add in mushrooms. Deglaze with white wine.
- Add in your soup base and vegetable stock. Simmer for 10 minutes on low.
- Add in your dumplings. Cook another 10 minutes.
- Plate and garnish with smoked paprika.
