Bavarian Mushroom Soup With Dumplings

Recipe Ingredients

2		Boletes* - (to 3) (small)
3		Shallots or green onions - (to 4) - chopped
3 tablespoons	45ml	Butter
2 oz	56g	Smoked ham - minced
1		Dried rosemary
2 teaspoons	10ml	Chopped fresh parsley
3 tablespoons	45ml	Flour
2		Beef or chicken broth
		Salt - to taste
		Dumplings
3 tablespoons	45ml	Minced onion
4 tablespoons	60ml	Butter
3 cups	711ml	Stale French bread in 1/2" cubes
1/2 cup	118ml	Milk or half and half - (to 1)
2 tablespoons	30ml	Chopped fresh parsley
1/8 teaspoon	0.6ml	Ground nutmeg
2		Eggs - beaten slightly
		About 1/2 cup plus 2 tablespoons flour
		Salt - to taste

Recipe Instructions

* Alternate Mushrooms: Chanterelle, Common Store Mushroom

Cut the caps and stems of the mushrooms into small slices. In a saute pan or skillet, saute the shallots in the butter until translucent. Add the mushrooms, ham, rosemary, and parsley. Sprinkle in the flour and stir in the broth. Adjust the taste by adding salt. Simmer for about 15 minutes.

To make the dumplings, in a saucepan saute the onion in butter until translucent. Add the bread cubes, mixing them with the onions and butter. Remove the bread mixture to a mixing bowl and add the milk, parsley, and nutmeg. Let it stand about 10 minutes. Be careful not to get the bread too wet. Add the eggs and salt and knead with your hands. Add the flour gradually until the mixture holds together and forms a ball.

Moisten your hands with water and form the mixture into round balls. Gently place the dumplings in a large amount of boiling salted water. Cook them gently over medium heat, occasionally turning them with a slotted spoon for about 10 minutes, or until the balls float to the surface.

Drain the dumplings. Divide them among the soup bowls and pour the hot mushroom soup over them.

This recipe yields 4 first course servings.

Source:
Wild About Mushrooms by Louise Freedman

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