Summary

Ingredients

For the soup: (mushroom soup)

• 4 tablespoon butter
• 1 onion (s), diced
• 600 g chanterelles (mushrooms), cleaned
• 1 bunch parsley, fresh
• 2 tablespoon flour
• 500 ml vegetable stock
• 200 ml white wine
• 200 ml cream
• Salt and pepper from the mill

For the dumplings:

• 6 bread rolls, stale if possible
• 200 ml milk, hot
• 1 tablespoon butter
• 1 onion (s), finely diced
• 2 tablespoon parsley, chopped
• 2 egg (s)
• salt and pepper
• nutmeg
• flour

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Instructions

1. If they are very large, halve or quarter the mushrooms, leave the small ones whole. Melt 2 tablespoons of butter in a large pan and sauté the onions in it - do not let them get dark.
2. Then add the mushrooms and parsley and fry for about 10 minutes, stirring carefully. Salt and pepper.
3. Melt the remaining butter in a saucepan, stir in the flour and stir until smooth with a whisk - do not let it get dark. Pour in the wine, stirring constantly, then also the vegetable stock - stirring always so that nothing burns. Then salt and pepper well and add the cream. Add the mushrooms, stir well, put the lid on and keep the soup warm on the lowest heat.
4. For the bread dumplings, cut the rolls into slices, pour the hot milk over them and cover immediately so that the steam stays in. Let stand for at least 10 minutes.
5. In a small pan, sauté the onion cubes and the parsley until translucent.
6. Knead the bread and milk mixture well with your hands and then add the onion and parsley. Beat the eggs over the top and season with salt, pepper and nutmeg. Knead everything well again. Finally dust the flour over it (only 1 tablespoon at first) and knead again. You should now have a smooth, not too moist dumpling dough. If the dough is still too moist, add a little more flour.
7. Place a large saucepan with salted water.
8. Now shape the dumpling dough into dumplings with slightly damp hands - the amount is approximately (depending on size) 8 pieces. When the water boils, insert the dumplings, bring to the boil again and then lower the temperature. The water should now no longer boil - just let the dumplings steep in the open pot. After about 25 minutes, the dumplings float on top and are done. Remove from the water with a slotted spoon.
9. Arrange the mushroom soup in deep plates, add the bread dumplings and enjoy.