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🍽️ Cremy mushroom soup with mushroom bread dumplings

472 kcal · 30 min · 4 servings

Ingredients

• 20 g dried mushrooms
• 1 onion
• 2 garlic cloves
• 200 g floury potatoes
• 300 g fresh porcini mushrooms
• 2 tbsp olive oil
• 3 tbsp Noilly Prat
• 700 ml poultry stock
• salt
• pepper (from the mill)
• 100 g bread for dumplings
• 50 ml lukewarm milk
• 80 g fresh porcini mushrooms
• 1 shallot
• 1 tbsp butter
• 0.25 tsp freshly chopped rosemary
• 0.25 tsp freshly chopped thyme
• 1 tsp freshly chopped parsley
• 1 egg
• nutmeg (freshly grated)
• breadcrumbs (as needed)
• 4 rosemary sprigs
• 120 ml whipping cream

Instructions

1. 1. Place the dried mushrooms in 150 milliliters of lukewarm water.
2. 2. Let the mushrooms soak in the water for about 30 minutes until they are soft.
3. 3. Peel the onion, garlic, and potatoes.
4. 4. Cut the onion, garlic, and potatoes into very small cubes.
5. 5. Clean the mushrooms.
6. 6. Slice the mushrooms thinly.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onion and garlic in the oil until translucent.
9. 9. Add the cubed potatoes and mushroom slices to the pot.
10. 10. Sauté the potatoes and mushrooms briefly.
11. 11. Deglaze the vegetables with Noilly Prat.
12. 12. Drain the soaking water from the mushrooms.
13. 13. Reserve the mushroom water.
14. 14. Add the soaked mushrooms to the pot.
15. 15. Pour the reserved mushroom water into the pot.
16. 16. Add the broth to the pot.
17. 17. Season the soup with salt and pepper.
18. 18. Simmer the soup over medium heat for about 25 minutes.
19. 19. Place the bread dumpling mix in a bowl.
20. 20. Pour lukewarm milk over the bread dumpling mix.
21. 21. Let the bread dumpling mix soak for about 15 minutes.
22. 22. Clean the mushrooms for the filling.
23. 23. Chop the mushrooms finely.
24. 24. Peel the shallot.
25. 25. Chop the shallot finely.
26. 26. Heat a pan.
27. 27. Melt 1 tablespoon of butter in the hot pan.
28. 28. Sauté the shallot in the butter until translucent.
29. 29. Add the chopped mushrooms to the pan.
30. 30. Sauté the mushrooms briefly.
31. 31. Stir the herbs into the mushroom mixture.
32. 32. Remove the pan from the heat.
33. 33. Let the mushroom mixture cool to lukewarm.
34. 34. Mix the egg with the soaked bread dumpling mix.
35. 35. Add the cooled mushroom mixture to the dumpling dough.
36. 36. Knead all ingredients well together.
37. 37. Season the dumpling mixture generously with salt, pepper, and nutmeg.
38. 38. Form small dumplings from the mixture.
39. 39. Check if the mixture is too wet.
40. 40. If necessary, stir in some breadcrumbs.
41. 41. Preheat the oven to 180 degrees Celsius.
42. 42. Set the oven to top and bottom heat.
43. 43. Skewer the dumplings onto rosemary sprigs.
44. 44. Line a baking sheet with parchment paper.
45. 45. Place the dumpling sprigs on the baking sheet.
46. 46. Bake the dumplings in the preheated oven for about 12 minutes.
47. 47. Add the cream to the finished soup.
48. 48. Bring the soup with the cream to a boil.
49. 49. Blend the soup smoothly.
50. 50. Season the soup with salt, pepper, and nutmeg.
51. 51. Divide the soup among soup plates.
52. 52. Garnish each plate with one dumpling sprig.
53. 53. Serve the soup.

Nutrition per serving

• kcal: 472
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 31 g