Wild Mushroom and Crab Soup with Dumplings Recipe

Name: Wild Mushroom and Crab Soup with Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons blond roux; 1 tablespoon olive oil; 1/2 cup minced onions; 2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitake, etc.); 2 tablespoons minced shallots; 1 tablespoon minced garlic; 2 tablespoons minced celery; 1 cup shrimp stock or fish stock; Salt and white pepper; 3 cups milk; 1 cup heavy cream; 1 teaspoon crab boil; 1 pound crab meat; 1/2 cup chopped green onions; 2 tablespoons chopped mild herbs; 1/2 teaspoon Worcestershire sauce; 12 wonton wrappers; 1 egg, slightly beaten; 1 tablespoon chopped chives

Servings: persons

3 tablespoons blond roux
1 tablespoon olive oil
1/2 cup minced onions
2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitake, etc.)
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons minced celery
1 cup shrimp stock or fish stock
Salt and white pepper
3 cups milk
1 cup heavy cream
1 teaspoon crab boil
1 pound crab meat
1/2 cup chopped green onions
2 tablespoons chopped mild herbs
1/2 teaspoon Worcestershire sauce
12 wonton wrappers
1 egg, slightly beaten
1 tablespoon chopped chives

1
Preheat the fryer.
2
In a saute pan, heat the olive oil.
3
When the oil is hot, saute the onions and mushrooms for 1 minute.
4
Stir in the shallots, garlic, and celery and saute for 30 seconds.
5
Season with salt and pepper.
6
Stir in the stock and bring up to a boil.
7
Whisk in the whole milk, cream and crab boil.
8
Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes.
9
Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup.
10
Reduce the heat to low and continue to cook, whisking until the mixture thickens.. Stir in the 1/2 pound crab meat, 1/4 cup green onions, and Worcestershire and simmer for 6 to 8 minutes.
11
For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together.
12
Season with salt and pepper.
13
Place a tablespoon of the filling in the center of each wonton.
14
Bring up the corners to the center and twist.
15
Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning.
16
Remove from the fryer and drain on a paper-lined plate.
17
Season with Essence.
18
Ladle the soup in a shallow bowl.
19
Arrange the wontons in the center of the soup.
20
Garnish with chives.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons blond roux, 1 tablespoon olive oil, 1/2 cup minced onions, 2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitake, etc.), and more.

Yes, Wild Mushroom and Crab Soup with Dumplings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom and Crab Soup with Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions