Mushroom Dumpling Soup
Ingredients
- For the broth
- 4 marrow bone
- 1 onion
- 1 bunch Soup vegetables
- 1 kilogram Beef
- 2 stems thyme
- 1 tsp white peppercorns
- 25 grams dried Porcini mushroom
- 4 centiliters sherry
Preparation steps
For the broth: Remove marrow from beef bones, cover and chill. Peel onion and cut in half. Rinse, peel and coarsely chop soup vegetables.
Cook vegetables in a large pan without fat, add 3 liters (approximately 12 cups) of water, bone marrow, beef, thyme, peppercorns and salt. Half-cover and simmer for 3 hours.
Pour broth pour through a sieve. Add mushrooms and simmer again for 30 minutes.
For the dumplings: Mince bread. Add eggs and chopped parsley to bread. Season with salt and pepper and knead into a dough, then shape into a roll.
Remove mushrooms from broth with a skimmer, then mince half.
Slice dough into dumplings, put some mushrooms into the center of each and seal. Cook in broth for 15 minutes.
Add remaining mushrooms back to pot, season with sherry, and serve garnished with chives.
