Dumpling Soup with Spinach and Shiitake Mushrooms

1 Tablespoon avocado oil or other neutral oil
1 cup thinly sliced carrots
1 cup shiitake mushrooms with stems removed and caps sliced
1 bunch (about 6) scallions, thinly sliced - white and green parts separated -save the green part for garnish
1 Tablespoons ginger root, finely chopped
1/4 cup dry sherry or Shaohsing rice wine, optional
6 cups low sodium chicken broth (or vegetable broth, if preferred)
1 tablespoon reduced sodium tamari or soy sauce
1 tablespoon balsamic vinegar
2 teaspoons toasted sesame oil
12 ounces of frozen dumplings - your favorite
1 cup snap peas, sliced on diagonal
5 ounces baby spinach, washed and drained
1/4 cup cilantro, leaves only, stems removed for garnish

Warm oil in a soup pot over medium heat. Add the carrots and cook for a few minutes until they start to sweat and steam a bit. Add the sliced mushrooms and continue to cook an additional 5 minutes or so to allow the vegetables to soften. Stir in the white parts of the scallions and the ginger. Cook for a minute. Pour in the rice wine or sherry and stir until the wine has evaporated. Stir in the broth, increase the heat and bring to a boil, then reduce heat to a low simmer. Add the tamari (or soy sauce), balsamic vinegar and sesame oil. Cook for about 10 minutes or until carrots are tender. Add the dumplings and cook for the time according to package directions - just before ready to serve, stir in the snap peas and spinach which cook very quickly. Season to taste with salt and pepper.
Ladle into bowls and garnish with a sprinkle of sliced scallions and cilantro leaves. Serve with Asian chili sauce, if desired.

Nutrition Information