Lunch: Mushroom and Leek Soup with Parsley Dumplings

Recipe by Anna Thomas Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

Ingredients

2 cups water
3/4 ounce dried porcini mushrooms*
3 1/2 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1 pound crimini (baby bella) mushrooms, sliced
1 teaspoon finely chopped fresh thyme
Fine sea salt
3 tablespoons dry Sherry
1 1/2 cups chopped onion
3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
Pinch of cayenne pepper

Instructions

Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.