So, let me tell you about the Spring we’re having thus far. Rain, low 40’s, grey, wind. How does that tickle you? I’M NOT LOVING IT. I hear that things are just balmy and peachy on the other side of the country. WELL DUCKY FOR YOU! Ok, I’m officially shaking off the bitterness, SHAKING IT OFF.
But here’s what’s great about this soup. It’s comforting and warming, but not heavy. It’s soup just right for early spring when the weather is trying so hard to wrench itself away from winter. TRY HARDER WEATHER. Sorry, the bitterness came back for a moment. Oh, and another great thing about this soup? Easy. And lightning quick. I made it when I really. did. not. feel. like. making. dinner, and after I was done, I was so happy I did!
I found the original recipe here, and added my own variations. This soup is wiiiiiiiide open to interpretation.
SPRING DUMPLING SOUP
1 32 oz carton of chicken or veggie broth PLUS 1 cup water or more broth
1 bag frozen gyoza or potstickers (If there is no seasoning packet with the dumplings, add 2-4 teaspoons soy sauce, 1 teaspoon sesame oil, and 2-4 teaspoons rice wine.)
2-4 teaspoons grated ginger (I used 2, will use more next time.)
2 medium carrots, peeled and cut in thin 2-inch strips, or 1 cup shredded carrots
2 teaspoons garlic, minced or paste
2 cups sliced mushrooms (I used crimini button mushrooms. Andrew says he would use shiitake.)
1 small bunch green onions, trimmed and diagonally sliced (I forgot, much to Andrew’s horror.)
1.) In a Dutch oven combine the broth, water, ginger, and seasoning or seasoning packet from one package of potstickers. Bring to boil over high heat.
2.) In a medium skillet, saute mushrooms and carrots with the garlic over med-high heat to brown and soften, about 5-6 minutes.
3.) Add potstickers, carrots, mushrooms and most of the green onions. Return to simmering. Reduce heat and cook, covered, 8-10 minutes or until potstickers are heated through. (Mine cooked VERY quickly! Only needed about 3 minutes, so I think it varies by brand, check your bag for timing instructions.)
4.) Ladle soup into bowls. Sprinkle with remaining green onion slices.
Enjoy your Spring Soup! xo (No xo’s for the weather. The weather gets a boo.)