Cream of mushroom soup with bacon dumplings

Ingredients for 4 servings:

• 500 g mushrooms
• 1 onion(s), finely chopped
• 1 clove(s) garlic
• 125 ml white wine
• 250 ml cream
• 250 ml chicken broth
• 2 tbsp parsley, finely chopped
• 1 tbsp butter
• 100 ml milk
• 1 bread roll, torn
• 2 tbsp flour
• 1 tbsp bacon, diced
• 1 egg(s)
• Thyme, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat the milk, pour it into a bowl with the torn bread roll, and let it soften for a quarter of an hour. Wash the mushrooms, setting one aside per person, and halve the remaining mushrooms. Fry the bacon in a pan. Remove the soaked bread roll from the bowl, squeeze it lightly, and mix it with the fried ham, breadcrumbs, egg, and 1 tablespoon of the parsley in a bowl to form a dough. With wet hands, form it into small dumplings. In a medium-sized saucepan, sauté the onions in butter and add the (whole) garlic clove. Once the onions are translucent, add the halved mushrooms and cook for about a minute longer. Deglaze with the wine, stock, and cream, mix well, and bring to a boil. Simmer for about 10 minutes, season with some freshly ground pepper, and remove the garlic clove. Purée the soup until smooth. Then add the remaining tablespoon of parsley and the dumplings and simmer for another 10 minutes, or until the dumplings are tender. Slice the reserved mushrooms, sauté them in butter, and stir them into the soup. Ladle into warmed bowls and serve garnished with some thyme.