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🍽️ Hearty beef broth with mushrooms and semolina dumplings

380 kcal · 30 min · 4 servings

Ingredients

• 30 g dried porcini mushrooms
• 60 g soft butter
• 90 g durum wheat semolina
• 1 egg
• salt
• nutmeg (freshly grated)
• 100 g fresh porcini mushrooms
• 100 g brown button mushrooms
• 800 ml beef broth
• pepper (from the mill)
• 2 tbsp Marsala
• 4 tbsp coarsely chopped parsley

Instructions

1. 1. Place the dried mushrooms in a bowl and cover them with about 250 milliliters of lukewarm water.
2. 2. Let the mushrooms soak in the water for 10 minutes.
3. 3. Pour the mushroom water through a coffee filter into a clean pot to clarify it.
4. 4. Remove the soaked mushrooms and rinse them thoroughly under running water.
5. 5. Finely chop about one-third of the mushrooms.
6. 6. Beat the butter for the dumplings until it is light and fluffy.
7. 7. Mix a small portion of the semolina into the fluffy butter.
8. 8. Add the egg and mix it in.
9. 9. Add the remaining semolina gradually and mix well.
10. 10. Fold the finely chopped mushrooms into the dough.
11. 11. Season the dough with salt and ground nutmeg.
12. 12. Let the dumpling dough rest for a few minutes.
13. 13. Bring salted water to a boil in a large pot.
14. 14. Take some dough with two wet teaspoons.
15. 15. Shape the dough between the spoons into a round dumpling shape.
16. 16. Gently place the dumplings into the lightly boiling salted water.
17. 17. Let the dumplings cook gently for about 15 minutes.
18. 18. Slice the fresh mushrooms into thin slices.
19. 19. Bring the beef broth to a boil in a pot.
20. 20. Pour the filtered mushroom water into the boiling broth.
21. 21. Add the soaked and washed dried mushrooms to the broth.
22. 22. Let the broth simmer with the mushrooms for 10 minutes.
23. 23. Season the broth with salt, pepper, and a splash of Marsala wine.
24. 24. Add the fresh mushroom slices to the soup and warm them briefly.
25. 25. Remove the cooked dumplings from the water and add them to the soup.
26. 26. Let everything simmer together in the soup for 5 minutes.
27. 27. Garnish the finished soup with fresh parsley.
28. 28. Serve the soup hot together with toasted baguette.

Nutrition per serving

• kcal: 380
• Protein: 8 g · Fett/Fat: 30 g · Carbs: 21 g