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"  It&amp;#039;s finally the weekend!\u00A0 I&amp;#039;m looking forward to hiding from this wintery weather and\u00A0cuddling up with a big bowl of this warming soup.\u00A0Enjoy, Katie x Wild Mushroom Soup with Potato Dumplings Cooking time: 1 hour plus prep time  Serves: 4 Ingredients Soup 600g mushrooms- I&amp;#039;ve used chanterelle, oyster, shitake and field 2 shallots 800- 1 liter of stock- chicken or vegetable 1 tbsp. oil 1 tbsp. butter Dumplings 450g potatoes 150g flour 50g cheddar 25g parmesan  1 tsp. white pepper  \u00BD tsp. sea salt 1 tsp. nutmeg, freshly ground \u00BC tsp. cayenne pepper 1 small handful of fresh flat leaf parsley Method Peal and quarter your potatoes and pop them into a saucepan of cold water with a pinch of salt. \u00A0Bring to the\u00A0boil and cook until tender. Pass the potatoes through a potato ricer, if you don&amp;#039;t have one, a sieve works too. Now mix the flour, salt, pepper and nutmeg through and lightly knead into a dough. Roll dough into balls, about \u00BD- 1 inch big and leave to one side. Next start on the filling; finely chop the parsley, grate the cheeses together and mix with the cayenne pepper and a tbsp. of flour. Insert the filling into the dumplings; with your thumb gently press a hole in the middle of the dumpling, fill it with the cheese mix and then close.\u00A0 Be sure dumplings are closed properly or else they will leak when they are\u00A0cooking. Thinly coat the dumplings in a little flour and set in the fridge for 30 minutes. Now it&amp;#039;s time to start on your soup; chop the mushrooms and shallots and pop into a large saucepan. Pop over a medium to high heat and saut\u00E9. When mushrooms have slightly browned, add the stock and simmer. \u00A0Leave to cook\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0\u00A0 for 10 minutes, or until mushrooms and shallots are soft. Now blend the mushrooms into a soup and continue to cook. Pop the dumplings into the soup and simmer until they have cooked the whole way through.\u00A0 This will take around 20- 25 minutes. Add the cream and stir through. Serve with some freshly chopped parsley, enjoy!   *** MORE RECIPES FROM KATIE Sticky pork ribs Home-made pizza Fish pie "^^<http://www.w3.org/2001/XMLSchema#string>
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