Mushroom Soup with Rosemary-Parmesan Dumplings

This soup is quite simple, allowing the flavorful dumplings to play a starring role. My increasingly picky three year old scarfed them down.

Soup
olive oil
6-8 cloves garlic, minced
1/2 lb mushrooms (shiitake or whatever you like), sliced
3 medium carrots, sliced in rounds
Water and/or vegetable stock
Salt and pepper to taste

Dumplings
1 egg, beaten
1 tsp minced fresh rosemary
1/4 cup olive oil
1/2 tsp salt
black pepper to taste
1/4 cup grated Parmesan
1/2 tsp baking powder
3/4 cup all purpose flour

To prepare the soup, heat some olive oil in a soup pot. Add the garlic and saute over medium-high heat, stirring frequently, for 2-3 minutes. Add the mushrooms and saute until tender, about 5 minutes. Add the carrots and several cups of water and/or stock, bring to a boil, then simmer until the carrots are tender.

While the soup simmers, prepare the dumplings. Combine the egg, rosemary, olive oil, salt and pepper in a bowl. Stir in the Parmesan, then add the baking powder and flour and mix with a fork until it forms a dough.

Form the dough into walnut-sized balls with your hands and drop them into the soup with a slotted spoon. Do this carefully to ensure they don't stick together. Cook in the soup until done, about 5-7 minutes.

Serve the soup and dumplings together in bowls.

Serves about 4.