Mushroom cream soup with bacon dumplings

Ingredients for 4 servings:

• 3 bread rolls – dumplings (from the package)
• 300 g mushrooms
• 1 onion(s)
• 2 tbsp butter
• 1 tbsp flour
• 800 ml vegetable broth (from the jar)
• 250 g cream
• Salt
• pepper
• 60 g bacon (breakfast bacon)

Instructions

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

Let the dumplings swell according to the package instructions. Clean and slice the mushrooms; set aside 4 tablespoons for garnish. Dice the onion. Sauté the mushrooms in butter for 5 minutes. Sprinkle with flour and sweat briefly. Add the stock and cream; season with salt and pepper. Let the soup simmer uncovered for 10 minutes. Finely dice the bacon and fry until crispy. Remove the bread dumplings from the boil-in-the-bag and knead with the bacon. Form the mixture into 12 small dumplings; let stand in boiling salted water for 5 minutes. Puree the mushroom soup, bring to a boil, and season. Serve the soup with the bacon dumplings and the remaining mushrooms. Tip: Frozen mushrooms are quicker to make.