Beef Broth with Mushrooms and Semolina Dumplings

Ingredients

• 30 g dried king oyster mushrooms
• 60 g soft butter
• 90 g durum semolina
• 1 egg
• Salt
• Nutmeg (freshly grated)
• 100 g fresh king oyster mushrooms
• 100 g brown button mushrooms
• 800 ml beef broth
• pepper (ground)
• 2 tbsp Marsala wine
• 4 Tbsp coarsely chopped parsley

Instructions

1. 1.

   Soak the mushrooms in about 250 ml lukewarm water for roughly 10 minutes. Then drain, reserve the soaking liquid and strain it through a coffee filter. Rinse the mushrooms thoroughly and finely chop about one‑third of them.

2. 2.

   For the semolina dumplings beat the butter until frothy and fold in some semolina. Gradually add the remaining semolina, the egg, and the chopped mushrooms, mixing well. Season with salt and nutmeg and let the dough rest.

3. 3.

   Meanwhile bring salted water to a boil in a wide pot.

4. 4.

   Pinch off small portions of dough with two wet teaspoons and shape into dumplings. Drop them into the gently boiling salted water and cook over low heat for about 15 minutes until tender.

5. 5.

   Clean the mushrooms and slice them thinly. In a pot bring the broth to a boil, add the reserved mushroom liquid and the dried mushrooms, and simmer for about 10 minutes. Season with salt, pepper, and Marsala wine. Warm the fresh mushrooms in the soup, add the dumplings, and let everything steep for another 5 minutes.

6. 6.

   Sprinkle with parsley and serve with toasted baguette slices.