Mushroom Soup

Ingredients

• 300 g flour
• 1 tsp salt
• 1 tsp untreated lemon zest
• 2 Eggs
• 50 ml milk
• 8 dried morels
• 4 Carrots
• 1 Shallot
• 2 tbsp butter
• 500 ml chicken broth
• 300 ml whipping cream (30% fat)
• white pepper
• a pinch ground pimento
• a pinch freshly ground nutmeg

Instructions

1. 1.

   Mix the flour with salt and lemon zest, whisk in the eggs and milk. Let rise for 45 minutes.

2. 2.

   Soak the dried morels in cold water for 30 minutes.

3. 3.

   Wash, peel, and slice the carrots into rounds. Peel and finely dice the shallot.

4. 4.

   After the dough has risen, bring a pot of salted water to a boil, drop small dumplings made from the dough into the boiling water with two tablespoons, and simmer for 15-20 minutes. Remove, rinse with cold water, and drain in a colander.

5. 5.

   Heat butter in a pot and sauté the shallots until translucent. Take the morels out of the soaking liquid, rinse, and slice into strips. Add the shallots to the chicken broth and add the mushrooms. Simmer for 8 minutes, then add the carrots and cook for another 2 minutes. Pour in the cream, heat, skim off the mushrooms and carrots, and blend the soup until frothy. Return the mushrooms, carrots, and dumplings to the pot and season with salt, pepper, pimento, and nutmeg.

6. 6.

   Serve hot in four bowls.