Step 1

Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.

Step 2

To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.

Step 3

Turn up the heat on the broth and allow the mixture to come to a bubble.

Step 4

Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.

Step 5

Remove the bay leaf, and serve sprinkled with parsley.