Quick Asian-Style Dumpling Soup
This came from Cook's Country magazine, which I actually prefer quite a bit to Cook's Illustrated, though both tend to go on and on about how they got to their eventual recipe. C'est la vie. One can easily skim or skip and see what the darned recipe looks like. An exception to this tendency is the eight recipes that are always on cardstock in the middle of the publication, perforated so one can easily detach them and have a ready made recipe card with picture on one side and recipe on the other. I'm a sucker for Asian soups of all sorts and this one looked tempting with dumplings, green onions, and mushrooms poised in the bowl of broth. My one fear was that it wasn't hearty enough for a main dish. This recipe delivered on both flavor and filling ability, especially when accompanied by a baguette and salad (dressed with Balsamic Vinaigrette ). I made a half recipe for the two of us which was a hearty meal. I think next time I'll make a full recipe up to the