MUSHROOM BROTH WITH CHEESE DUMPLINGS

SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 1810kj

30g cold butter, cubed 1 ½ cups self-raising flour ½ cup grated smoked cheddar ½ bunch parsley, leaves, stalks chopped ¾ cup milk, plus 2 tbsp extra 1 tbsp olive oil 2 green onions, sliced 4 flat mushrooms, peeled, wedges 250g button mushrooms, halved 4 cups vegetable stock 3 cups water micro parsley, to serve

1 Preheat oven to hot, 200°C. Line an oven tray with baking paper. 2 Using fingertips, rub butter into sifted flour. Season. Stir cheese and parsley leaves through. 3 Pour in milk and mix to form dough. Knead lightly. Press to 2cm thick and make 4cm rounds. 4 Place close together on tray. Brush with extra milk. Bake 12-15 mins. 5 In a large saucepan, heat oil on medium. Saute onion and parsley stalks 2 mins. Add mushroom and increase heat to high. Cook, stirring occasionally, 6-8 mins, until golden. 6 Pour in stock and water and bring to the boil. Simmer 10 mins. Season to taste. 7 Divide broth with mushrooms evenly between 4 bowls and top with dumplings. Scatter with micro parsley to serve.