Mushroom Soup with Polenta Dumplings

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Mushroom Soup with Polenta Dumplings
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the soup
2 carrots
200 grams Celery root
½ stalk Leeks
1 onion
1 tablespoon olive oil
parsley
5 peppercorns
1 bay leaf
200 grams fresh button Mushroom
300 grams fresh Porcini mushroom
2 tablespoons clarified butter
200 milliliters white wine
salt
freshly ground peppers
For the polenta dumplings
90 grams Polenta (corn meal)
½ teaspoon salt
freshly ground peppers
freshly grated Nutmeg
2 tablespoons butter
1 egg
fresh thyme (for garnishing)
How healthy are the main ingredients?
Porcini mushroomLeekPolentaolive oilcarrotonion

Preparation steps

1.

For the soup: rinse and peel carrots and celery, cut into chunks. Rinse leek and halve lengthwise. Peel and halve onion. Heat olive oil in a saucepan and brown onion halves. Add vegetables and saute briefly. Add 900 ml (approximately 4 cups) of cold water and parsley, peppercorns and bay leaf. Simmer, covered, for about 45 minutes.  

2.

Clean mushrooms with a damp paper towel and cut into slices.

3.

For the polenta dumplings: bring 300 ml (approximately 1 1/4 cup) of water in a small pot to a boil, gradually add polenta, stirring. Bring to a boil and cook for about 10-15 minutes on low heat. Season with salt, pepper and nutmeg, add butter and cool. Add egg and let stand for 5 minutes.

4.

Bring a pot of salted water to a boil, separate dumplings with two teaspoons from polenta mixture and place into a boiling water. Cook for about 5 minutes on low heat. Remove with a slotted spoon and keep warm, covered with plastic wrap. 

5.

Starin broth through a sieve, discard vegetables and season broth with salt and pepper. Heat clarified butter in a pan and saute mushrooms for 3 minutes on high heat. Add white wine to the pan and season with salt and pepper. Add mushrooms to the broth and simmer for another 3 minutes. Pour soup into bowls and add polenta dumplings. Sprinkle with fresh thyme and serve.