Vegetarian stone soup

Ingredients for 4 servings:

• 2 onions
• 1 parsnip(s)
• 2 garlic cloves
• 1 jar vegetable stock
• Soy sauce
• 150 g flour
• 2 eggs
• ½ tsp salt
• ¼ tsp sepia ink
• 25 g dried porcini mushrooms
• 400 g pak choi
• 1 bunch of herbs, e.g. Frankfurter green sauce herbs
• 1 bunch of spring onions
• 400 g king oyster mushrooms, fresh
• Petals, dried e.g. cornflower

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Soak the dried porcini mushrooms in water. Finely chop the onions and garlic. Peel the parsnips and chop them into large pieces. Sauté everything in a pot with oil and deglaze with vegetable stock. Add one or two spring onions. Simmer for 20-30 minutes, then add about 1 liter of water (a little to taste), season with soy sauce, pepper, and salt, and remove the parsnips. Meanwhile, prepare the dumpling dough: Mix the flour, eggs, salt, and a little water if needed to form a dough and color it with squid ink to the desired shade of gray or black. It should be a tough, sticky dough, similar to spaetzle dough. Finely chop the soaked porcini mushrooms and add them to the dough. Add the dumpling dough a teaspoon at a time to the hot stock. Meanwhile, fry the king oyster mushrooms for a few minutes. Chop the pak choi, wild herbs, and spring onions and add them. Simmer for 5 minutes and season again with soy sauce, salt, and pepper. Pour the soup into a bowl along with the fried king oyster mushrooms, sprinkle with dried flowers, and serve immediately. The stones in this soup are, of course, not real, but are represented by gray-colored gnomes.