Mom's Wild Mushroom Soup with GF dumplings "kluski"
It's been a hectic few weeks. We finally moved into our own new dedicated gluten-free kitchen (we'll tell more about it next week) and have been busy trying to settle into this new beautiful space! On top of that was spring break and we managed to sneak away a few days to Steamboat with our girls for some skiing. Now we are back and delighted to share my mom's wild mushroom soup with GF dumplings ("kluski"). When my mom visited she brought me dried wild mushrooms from Poland. I am not sure of all the different types, but you can use Porcini Mushrooms (known in Sweden as Karl Johanssvamp) and other dried mushrooms. I shared a recipe for GF kluski last year, and now I have fined tuned the recipe so it's even yummier. This soup is incredibly easy to make so please check out the recipe below.
So few ingredients yet so flavorful!
Mom's Wild Mushroom Soup with GF dumplings ("Kluski")
Growing up my mom made this soup based on dried wild mushrooms and Polish homemade dumplings ("kluski"). Now with a more fine-tuned recipe for gluten-free kluski. Kids love it.
If you are vegan, just omit the dumplings, or try making them with an egg substitute and let us know how it goes!
Soup Ingredients
- 6-12 ounces dried wild mushrooms. The more the yummier (you can also add some fresh mushrooms if you'd like).
- Mushroom bouillon (enough for 8-12 cups of water)
- Salt and pepper to taste
Instructions for Soup
1. Pour hot or boiling water over the dried mushrooms in a small bowl so that the mushrooms are covered. Put a small plate on top of the mushrooms to push them into the water. Let soak for at least one hour.
2. Take out the mushrooms (save the water they soaked in!) and cut into small pieces.
3. Place mushrooms and the soaking water into a pot (you can also add fresh mushrooms at this time). Add about 8-12 cups of water, bouillon, salt, and pepper. Bring to a boil then lower the heat and let simmer for about an hour.
4. Taste and add more bouillon, salt, pepper as needed.
Dumpling "kluski" Ingredients
- 2 medium-size eggs
- 0.5 tsp salt
- black pepper to taste
- 3 tsp white rice flour
- 3 tsp sorghum flour
- 3 tsp potato flour
- 1/2 tsp psyllium husk
Instructions for kluski
1. Whisk the eggs with a fork. Add salt and pepper.
2. In a separate bowl mix the rice flour, potato starch, sorghum flour, and psyllium husk (the mixture needs to be very thick)
3. Bring the soup to a rapid boil. Take a small amount of the mix on a teaspoon (about half a tsp) and drop it in the boiling soup with the help of another teaspoon. If it forms a little dumpling, you got it right. If it doesn't hold together add more flour mix to the eggs.
4. Repeat making the dumplings by putting a small amount onto spoon and drop into soup. Boil for 3-5 minutes.
5. Serve with Hävenly Rustic!
Enjoy!