Mushroom Soup with Bread Dumplings

Ingredients

• 1 kg fresh mushrooms (seasonal, cleaned and optionally sliced)
• 1 shallot (finely chopped)
• 2 tbsp parsley (finely chopped)
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp porcini mushroom powder
• 250 ml vegetable broth
• 300 g whipping cream
• Salt
• pepper (from the mill)
• 1 tbsp Lemon Juice
• 6 old-fashioned rolls
• 250 ml milk
• 1 Shallot
• 0.5 bunch Parsley
• 1 tbsp butter
• 3 eggs
• bread crumbs (as needed)
• Salt
• freshly ground pepper
• freshly grated nutmeg

Instructions

1. 1.

   Slice the rolls into thin slices. Place in a bowl and pour warmed milk over them. Let stand for about 30 minutes.

2. 2.

   Meanwhile, peel and finely chop the shallot. Strip the parsley leaves from the stems and finely chop them.

3. 3.

   Add half of the chopped parsley with the shallot to the bread slices. Mix well. Add the eggs and knead into a loose dough. If the dough is too soft, add some bread crumbs. Season with salt, pepper and nutmeg.

4. 4.

   With wet hands form four large dumplings. Drop them into simmering salted water and let cook over medium heat for about 20 minutes (do not boil).

5. 5.

   For the soup, sauté the shallot in hot butter until translucent, then add all mushrooms and fry under high heat while stirring constantly for about 2 minutes. Sprinkle with flour, stir, cover and cook for about 5 minutes.

6. 6.

   Stir in the cream, bring to a brief boil, then pour in the broth, bring to another boil and season with porcini powder, salt, pepper and lemon juice. Serve sprinkled with parsley and one dumpling each.

7. 7.