Creamy Mushroom Soup with Dumplings
Ingredients
- For the soup
- 20 grams dried Mushrooms
- 1 onion
- 2 garlic cloves
- 200 grams baking potatoes
- 300 grams fresh Porcini mushroom
- 2 Tbsps olive oil
- 3 Tbsps Noilly Prat
- 700 milliliters chicken stock
- salt
- freshly ground peppers
- For the dumplings
- 100 grams bread dumpling
- 50 milliliters lukewarm milk
- 80 grams fresh Porcini mushroom
- 1 shallot
- 1 Tbsp butter
- ¼ tsp freshly chopped rosemary
- ¼ tsp freshly chopped thyme
- 1 tsp freshly chopped parsley
- 1 egg
- freshly grated Nutmeg
- breadcrumbs (as needed)
- 4 rosemary
- also
- 120 milliliters Whipped cream
Preparation steps
Soak dried mushrooms in 150 ml of lukewarm water for about 30 minutes.
Mince onion and garlic. Peel and dice potatoes. Rinse and thinly slice mushrooms.
For the soup: Heat oil in a saucepan and sweat onion and garlic until tender. Add potatoes and mushrooms, sauté briefly and deglaze with vermouth. Drain soaked mushrooms drain and reserve water. Add soaked mushrooms to pan and cook briefly. Add contents of pan to pot of reserved soaking water and simmer in a pot over medium heat for about 25 minutes.
For the dumplings: Put dumpling bread into a bowl and pour warm milk over bread. Allow to sit for 15 minutes. Rinse and mince mushrooms and cut small. Peel and mince shallots. Heat 1 tablespoon butter in a pan and cook shallots. Add mushrooms, sauté briefly and mix in herbs. Remove from heat and keep in pan until room temperature. Add egg to dumpling bread, knead well and season with salt, pepper and nutmeg. Add breadcrumbs if dough is too moist. Form small dumplings.
Preheat the oven to 180°C (approximately 350°F).
Place a sprig of rosemary on each dumpling, put on a baking sheet lined with parchment paper and bake for about 12 minutes.
Add cream to the soup, bring to a boil and remove from heat. Puree with an immersion blender and season with salt, pepper and nutmeg. Ladle soup into bowls and add a dumpling to each bowl. Serve immediately.
