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🍲 Hearty Mushroom and Carrot Soup with Homemade Potato Dumplings

420 kcal · 30 min · 4 servings

Ingredients

• 400 g starchy potatoes
• salt
• nutmeg (freshly grated)
• 100 g flour
• 1 egg
• flour (for working)
• 50 g dried, mixed mushrooms
• 100 g parsley root
• 100 g celeriac
• 100 g kohlrabi
• 150 g starchy potatoes
• 200 g carrots
• 150 g chanterelles
• 1 onion
• 2 tbsp butter
• 100 ml dry white wine
• 800 ml vegetable broth
• 100 ml whipping cream
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and let the potatoes steam and cool down slightly.
4. 4. Peel the cooled potatoes.
5. 5. Press the potatoes through a potato ricer.
6. 6. Spread the potato mixture out on your work surface.
7. 7. Season the mixture with salt and nutmeg.
8. 8. Sprinkle the flour over the potatoes.
9. 9. Add the egg.
10. 10. Knead everything into a smooth and pliable dough.
11. 11. Take about one third of the dough.
12. 12. Dust the work surface with flour.
13. 13. Roll the dough piece into a finger-thick rope.
14. 14. Cut or slice the rope into about 1 cm thick, diagonal pieces.
15. 15. Process the remaining dough in the same way.
16. 16. Cover the finished dough pieces until needed.
17. 17. Soak the dried mushrooms in lukewarm water.
18. 18. Peel the vegetables and remaining potatoes.
19. 19. Wash the vegetables thoroughly.
20. 20. Slice the carrots into thin rounds.
21. 21. Dice the remaining vegetables finely.
22. 22. Clean the chanterelle mushrooms.
23. 23. Cut the chanterelles into small pieces as well.
24. 24. Peel the onion.
25. 25. Finely chop the onion.
26. 26. Melt butter in a pot.
27. 27. Sauté the onions in the butter until translucent.
28. 28. Add the diced vegetables (except the carrot slices) and the chanterelles.
29. 29. Sauté the vegetables briefly.
30. 30. Deglaze the mixture with white wine.
31. 31. Pour in the broth.
32. 32. Add the cream.
33. 33. Simmer the soup over medium heat for about 15 minutes.
34. 34. Bring plenty of salted water to a boil in another pot.
35. 35. Drop the dough pieces into the boiling water in batches.
36. 36. Cook the dough pieces for about 5 minutes.
37. 37. Remove the dough pieces as soon as they float to the surface.
38. 38. Let the dough pieces drain.
39. 39. Drain the soaked mushrooms.
40. 40. Cut the mushrooms into strips.
41. 41. Puree the soup with an immersion blender.
42. 42. Add more broth if necessary.
43. 43. Season the soup with salt and pepper.
44. 44. Add the sliced mushrooms and carrot slices to the soup.
45. 45. Bring the soup back to a boil.
46. 46. Let the soup simmer on low heat for about 5 minutes.
47. 47. Taste and adjust the seasoning again.
48. 48. Distribute the potato dumplings onto bowls or plates.
49. 49. Pour the hot soup over the dumplings.
50. 50. Serve the dish immediately.

Nutrition per serving

• kcal: 420
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 51 g