Mushroom Soup with Potato Gnocchi

This mushroom soup with potato gnocchi is light yet deeply satisfying. Pillowy homemade gnocchi float in a savory vegetable broth with golden mushrooms, celery, and a touch of milk for gentle creaminess. If you enjoy cozy bowls, try our creamy zucchini soup or this quick creamy salmon soup (15 minutes).

Ingredients

• For the gnocchi: 500 g (1.1 lb) potatoes
• 100 g (3/4 cup) flour, plus extra for dusting
• Salt and black pepper, to taste
• For the soup: 400 g (14 oz) mushrooms, thinly sliced
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 1 liter (4 cups) vegetable broth
• 240 ml (1 cup) milk
• Salt, herbs, and spices, to taste
• Vegetable oil, for frying

Instructions

1. To make the gnocchi, boil the potatoes until tender, then mash them while hot.
2. Add the flour, salt, and black pepper and knead into a dough, adding a little more flour if it sticks to your hands but keeping the dough soft.
3. On a floured surface, roll the dough into a long rope about 2 cm (3/4 inch) thick.
4. Cut the rope into pieces 1.5-2 cm long and roll each piece over a fork to make ridges.
5. Boil the gnocchi in salted water for about 2 minutes, until they float, then drain.
6. For the soup, place the sliced mushrooms in a hot dry non-stick skillet. Once the liquid evaporates, add vegetable oil, celery, garlic, herbs, and spices, and saute until lightly golden.
7. Transfer the mushrooms and gnocchi to a pot with the vegetable broth, stir in the milk, and simmer over low heat for 15 minutes.

Tips

• Knead the gnocchi dough lightly and keep it soft — too much flour makes them dense. For another creamy bowl, try our creamy sausage and potato soup.
• Sear the mushrooms in a dry skillet first so they release their liquid and brown nicely.
• For more light, vegetable-forward recipes, EatingWell is a wonderful resource.

Nutrition: per 100 g: 31 kcal, protein 1 g, fat 2 g, carbs 3 g