The broth for this rich Mushroom Ravioli Soup is steeped with dried porcini's and shallots, served with mushroom, ricotta and Parmesan dumplings. The entire dish is impressive and completely comforting.
6ozassorted mushroomssuch as cremini, shiitake or oyster
3tbspchopped fresh flat-leaf parsleyplus more for garnish
1tspfresh thyme leaveschopped
1pkg(12 oz) square wonton wrappers
In a large pot, combine 5 cups water, the broth, coarsely chopped shallot and porcini mushrooms; bring to a boil over medium-high heat. Remove from heat, cover and let stand 30 minutes. Lightly moisten cheesecloth with water, fold into a double layer and place in a fine mesh sieve set over a large bowl. Pour mushroom stock through cheesecloth; remove and slice porcini mushrooms (discard shallot). Rinse pot and return strained stock to pot; set aside. Finely chop porcini mushrooms.
While stock is standing, trim and clean assorted mushrooms, slice and reserve 1 cup. Finely chop remaining mushrooms.
For ravioli filling: In a medium nonstick skillet, melt butter over medium-high heat. Add porcini and chopped mushrooms, remaining shallot and the garlic. Sauce, stirring occasionally, until shallots are translucent and mushrooms are softened, about 6 minutes. Remove from heat and transfer to a bowl. Let cool slightly, about 10 minutes. Stir in cheeses, parsley and thyme, salt and pepper to taste.
For ravioli: Place 1 tbsp filling on one side of each wonton wrapper. Brush two opposite edges with water and fold over to form a triangle. Press firmly to seal.
For soup: Bring stock to a boil; add reserved mushrooms and the ravioli. Cover and cook until just tender, 3 to 4 minutes. Ladle into bowls and garnish with parsley, if desired. (Freeze soup and uncooked ravioli separately in airtight containers up to 1 month. Save ravioli in single layers separated by waxed paper.)
Wonton wrappers can usually be found in the produce section of your grocery store.