Angi's Bavarian mushroom soup with bread dumplings

Ingredients for 4 servings:

• 4 tbsp butter
• 1 onion(s), diced
• 600 g chanterelles (mushrooms), cleaned
• 1 bunch parsley, fresh
• 2 tbsp flour
• 500 ml vegetable stock
• 200 ml white wine
• 200 ml cream
• Salt and pepper from the mill
• 6 rolls, preferably stale
• 200 ml milk, hot
• 1 tbsp butter
• 1 onion(s), finely diced
• 2 tbsp parsley, chopped
• 2 eggs
• salt and pepper
• nutmeg
• n. B. Flour

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

simple and delicious

Halve or quarter the mushrooms if they are very large, leaving small ones whole. Melt 2 tablespoons of butter in a large pan and sauté the onions – do not allow them to brown. Then add the mushrooms and parsley and fry for about 10 minutes, stirring gently. Season with salt and pepper. Melt the remaining butter in a saucepan, stir in the flour, and whisk until smooth – do not allow them to brown. While stirring constantly, pour in the wine, followed by the vegetable stock – stirring constantly so nothing burns. Then season well with salt and pepper and pour in the cream. Add the mushrooms, stir well, cover, and keep the soup warm over very low heat. For the bread dumplings, slice the bread rolls, pour over the hot milk, and immediately cover to retain the steam. Let stand for at least 10 minutes. Sauté the diced onion and parsley in a small pan until translucent. Knead the bread and milk mixture thoroughly with your hands, then add the onion and parsley. Crack the eggs over the mixture and season with salt, pepper, and nutmeg. Knead everything thoroughly again. Finally, sprinkle the flour over the mixture (only 1 tablespoon to start with) and knead again. You should now have a smooth, not too moist dumpling dough. If the dough is still too wet, add a little more flour. Bring a large pot of salted water to a boil. Now, with slightly damp hands, shape the dumpling dough into dumplings—this will yield approximately 8 dumplings (depending on size). When the water boils, add the dumplings, bring back to a boil, and then reduce the heat. The water should no longer be boiling—just let the dumplings simmer in the uncovered pot until tender. After about 25 minutes, the dumplings will float to the top and are ready. Remove from the water with a slotted spoon. Serve the mushroom soup in deep bowls, add the bread dumplings, and enjoy.