Mushroom Soup with Dumplings
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Mushroom Soup with Dumplings
Ingredients
- Dried Chinese mushrooms - 1.8 oz
- Salad Potatoes - 21.2 oz
- Parsley - 1 piece
- Carrot - 1 piece
- Celery salt - 1 piece
- Onion - 1 head
- Butter - 2 tablespoons
- Dill - 1 teaspoon
- Wheat Flour - 1 cup
- Water - ¼ cup
- Chicken Egg - 1 piece
- Bay leaf - to taste
- Salt - to taste
- Green peppercorns - to taste
- 10% cream - 3 fl oz
Step by Step guide
Step 1
Prepare the dumplings. Sift the flour, add the egg, water, and salt, and knead a stiff dough. Roll the dough into a rope and cut it into dumplings.
Step 2
Rinse the mushrooms, cover them with cold water, boil the broth, and strain it.
Step 3
Cut the roots and onion into thin strips and lightly fry them in butter.
Step 4
Rinse the boiled mushrooms with cold water, chop them finely, and fry them in butter.
Step 5
Peel the potatoes, rinse them, and cut them into wedges. Add the potatoes, fried mushrooms, roots, and dumplings to the strained broth, pour in the cream, add salt and spices, and bring everything to readiness.
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