Beef Broth with Mushrooms and Semolina Dumplings

Soak the dried mushrooms in 250 ml (approximately 1 cup) of lukewarm water for about 10 minutes. Drain the water and pour it through a coffee filter.

Clean the button mushrooms thoroughly and finely chop about 1/3 of them.

For the semolina dumplings, beat the butter until fluffy and mix in some flour. Stir in the egg and gradually add the remaining flour and the chopped mushrooms. Season with salt and nutmeg and let rest.

Meanwhile, bring a large pot of salted water to a boil.

Using two teaspoons dipped in water, form into dumplings. Lower dumplings into the boiling salted water and simmer over low heat for about 15 minutes.

Slice the mushrooms into thin slices. Pour the broth in a pot and bring to a boil, then add the mushroom water and dried mushrooms. Cook for about 10 minutes, then season with salt, pepper and Marsala. Add the fresh mushrooms to the soup, allow to warm, then add the dumplings and continue to cook about 5 minutes.