Mushroom and leek pan with mini dumplings

Ingredients for 2 servings:

• 1 onion(s)
• 125 g leek
• 125 g mushrooms
• 100 ml vegetable stock
• 100 ml cream
• 1 tbsp, heaped herb cream cheese (approx. 32 g)
• Salt and pepper, white
• Paprika powder
• 1 tbsp, heaped bacon, strips (approx. 30 g)
• Margarine or oil for frying
• Stock powder (optional)
• Sauce thickener (optional)
• e.g. parsley or chives
• 1 pack of mini dumplings from the refrigerated section (approx. 400 g)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the onion. Trim and slice the leek and mushrooms. Weigh both. Heat margarine or oil in a pan, then sauté the diced onion until translucent. Add the leek and mushrooms and fry for about 5 minutes. Stir in the vegetable stock and cream and some of the spices. Simmer for 10 minutes. Meanwhile, bring a pot of salted water to the boil, bring to a boil, and cook the mini dumplings according to the package instructions. Add the herb cream cheese to the pan and stir until melted. Stir in the bacon strips and, if desired, some parsley or chives, and let everything simmer briefly. You can also thicken the sauce with a little sauce thickener, but we don’t usually do this because we like to knead the dumplings into the sauce so much. Season the mushroom and leek dish to taste and add more seasoning if necessary, then place it on plates, place the mini dumplings on top and serve.