Cream of Mushroom Soup & Dumplings

Campbell’s Cream of Mushroom Soup and dumplings featuring a variety of fried mushrooms, sautéed veggies, choux dumplings with gruyere, and smoked paprika.⁠

by Chef Mikel Anthony

You can also find this recipe now on Meez.

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Campbell’s Foodservice.



  • 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


  1. 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.
  2. 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.
  3. 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


  • 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


  1. Shallow fry the mushrooms and reserve.
  2. Score and sear / shallow fry the king trumpet mushrooms and reserve.
  3. Sauté garlic and vegetables. Add in mushrooms. Deglaze with white wine.
  4. Add in your soup base and vegetable stock. Simmer for 10 minutes on low.
  5. Add in your dumplings. Cook another 10 minutes.
  6. Plate and garnish with smoked paprika.

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