Mushroom Dumplings in Broth
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g porcini mushrooms
- 100 g butter
- 2 egg (s)
- 1 pinch (s) salt
- 1 pinch marjoram
- 1 tablespoon cornstarch
- 100 g breadcrumbs
- 1 liter meat broth
- chives
Print Recipe
Pin Recipe Instructions
- Wash and clean the mushrooms carefully and then finely chop them. Heat 1 tablespoon butter and sauté the mushrooms until soft. Stir the remaining butter until foamy and mix with the eggs, salt and marjoram. Add the cooled mushrooms, cornstarch and breadcrumbs and work everything into a soft dough.
- Bring the broth to a boil. Shape the dough into small dumplings and place in the broth. Let the mushroom dumplings steep for about 15 minutes over a moderate heat.
- Sprinkle the finished soup with chives and serve very hot.
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