Mushroom Soup with Polenta Dumplings

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.  

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

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.

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.