Mushroom soup with parmesan dumplings
Welcome to this delicious recipe for mushroom soup with parmesan dumplings! Not only is this soup quick and easy to make, it's also super tasty. So, what are you waiting for? Let's get started!
Preparation time 15 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
Mushroom soup with parmesan dumplings
- 30 g dried porcini mushrooms
- 500 ml water
- 2 onions
- 800 ml beef stock Salt
- Pepper from the mill
- 3 tbsp sherry
- 1 tbsp chives
- 50 g parmesan
For the insert
- 125 ml milk
- 10 g butter
- 50 g wheat semolina 1 small egg
- 20 g salt
- 1 sprig of lemon thyme
Preparation
- Soak the porcini mushrooms in warm water for approx. 15 minutes. Dice the onions and add together with the stock. Cover and cook in the microwave at 850 watts for 15 minutes. Then strain through a sieve and season with salt, pepper and sherry.
- Place the milk, butter, semolina, whisked egg, Parmesan and salt in a bowl and stir together. Cover and bring to the boil in the microwave at 850 watts for approx. 4 minutes and then leave to swell at 150 watts for approx. 5 minutes. Stir in between.
- Using a moistened teaspoon, scoop out small portions of the resulting mixture and add to the hot soup. Sprinkle with chives.
