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🍽️ Creamy Morel Soup with Fresh Egg Dumplings

721 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 1 tsp salt
• 1 pinch untreated lemon zest
• 2 eggs
• 50 ml milk
• 8 dried morels
• 4 carrots
• 1 shallot
• 2 tbsp butter
• 500 ml chicken broth
• 300 ml whipping cream (30% fat content)
• white pepper
• 1 pinch ground allspice
• 1 pinch freshly ground nutmeg

Instructions

1. 1. Mix the flour with the salt and the lemon zest.
2. 2. Add the eggs and the milk and stir until smooth.
3. 3. Let the dough rest in a warm place for 45 minutes.
4. 4. Soak the dried morels in cold water for 30 minutes.
5. 5. Wash the carrots, peel them and slice them.
6. 6. Peel the shallot and dice it finely.
7. 7. Bring plenty of salted water to a boil in a pot.
8. 8. Take two tablespoons of dough and drop them into the boiling water.
9. 9. Cook the dumplings for 15 to 20 minutes.
10. 10. Remove the dumplings and rinse them with cold water.
11. 11. Let the dumplings drain in a sieve.
12. 12. Heat the butter in a pot.
13. 13. Sauté the shallots in it until translucent.
14. 14. Take the morels out of the water and rinse them.
15. 15. Cut the morels into strips.
16. 16. Pour the chicken broth over the shallots.
17. 17. Add the morel strips.
18. 18. Let the mixture simmer for 8 minutes.
19. 19. Add the carrot slices.
20. 20. Cook the carrots for another 2 minutes.
21. 21. Pour in the cream and heat the soup.
22. 22. Remove the mushrooms and carrots from the soup.
23. 23. Puree the soup until creamy.
24. 24. Return the mushrooms, carrots and dumplings to the soup.
25. 25. Season the soup with salt, pepper, allspice and nutmeg.
26. 26. Fill the soup into four bowls.
27. 27. Serve the soup hot.

Nutrition per serving

• kcal: 721
• Protein: 22 g · Fett/Fat: 41 g · Carbs: 65 g