One Pot Spinach Mushroom Dumpling Soup

• Vegetarian

• Produce

  • 4 Button mushrooms, white
  • 2 Carrots, large
  • 1 Garlic clove
  • 1/2 cup Onion
  • 8 oz Spinach, frozen

• Canned Goods

  • 4 cups Chicken or vegetable broth

• Pasta & Grains

  • 1 package Popkoff's pelmeni

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Whole milk

Found on chocolatemoosey.com

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 4-5 white button mushrooms, sliced
• 2 large carrots, peeled and chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 package Popkoffs Pelmeni, any flavor
• 8 ounces frozen chopped spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole milk
• Salt and pepper, to taste

Directions

• In a Dutch oven or large deep pot, heat the oil. Once hot, add the onion, mushrooms, and carrots. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.
• Stir in the flour until everything is coated and a roux (paste) is formed. Slowly whisk in the broth then bring to a boil.
• Once boiling, add the pelmini. Cook until they start floating, about 5-8 minutes.
• Stir in the spinach, cheese, and milk. Cook until the spinach is hot and cheese has melted, about 2-3 minutes. Taste and season with salt and pepper as necessary.