Micro Mushroom Soup with Parmesan Dumplings

Ingredients

• 30 g dried porcini mushrooms
• 500 ml water
• 2 onions (diced)
• 800 ml beef stock (glass)
• Salt
• Pepper (freshly ground)
• 3 tbsp sherry
• 1 tbsp chives sprigs
• 125 ml milk
• 10 g butter
• 50 g semolina
• 1 small egg
• 20 g grated Parmesan
• Salt

Instructions

1. 1.

   Soak porcini mushrooms in warm water for about 15 minutes. Add onions and stock, cover, and cook at 850 watts for approximately 15 minutes. Strain through a sieve and season with salt, pepper, and sherry.

2. 2.

   In a bowl combine milk, butter, semolina, whisked egg, parmesan, and salt; stir well. Cover and heat at 850 watts until it boils in about 4 minutes, then reduce to 150 watts for around 5 minutes to thicken, stirring occasionally.

3. 3.

   Using wet teaspoons, scoop small portions from the mixture and drop them into the hot soup. Sprinkle with chives before serving.