Porcini mushroom essence with semolina parmesan dumplings

Ingredients for 6 servings:

• 30 g porcini mushrooms, dried
• 2 onions, finely diced
• 2 tbsp oil
• 3 carnations
• 800 ml vegetable broth or wild mushroom stock
• 2 bay leaves
• 250 ml milk
• 20 g butter
• 100 g semolina
• 1 egg(s)
• 25 g Parmesan, grated
• 2 tbsp parsley, finely chopped
• 4 tbsp sherry
• salt and pepper
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

noble start, e.g. for game

Soak the porcini mushrooms in 500 ml of hot water. Sauté the onion in oil until translucent. Add the bay leaves and cloves, deglaze with broth or stock, add the mushrooms and soaking water, and simmer uncovered for 20 minutes. Bring the milk to a boil with salt and butter, sprinkle in the semolina, and stir until the mixture starts to come away from the bottom of the pan. Remove the pan from the heat. Stir in the egg, Parmesan cheese, and 1 tablespoon of parsley. Scoop out approximately 24 dumplings and cook gently in boiling salted water for approximately 10 minutes. Strain the broth and season with salt, pepper, and sherry. Add the dumplings to the soup and sprinkle with the remaining parsley.