Bavarian Mushroom Soup With Dumplings
- 2 small boletes* - (to 3)
- 3 shallots or green onions - (to 4) chopped
- 3 tablespoons butter
- 2 ounces smoked ham minced
- 1 pinch dried rosemary
- 2 teaspoons chopped fresh parsley
- 3 tablespoons flour
- 2 quarts beef or chicken broth
- Salt to taste
- 3 tablespoons minced onion
- 4 tablespoons butter
- 3 cups stale French bread in 1/2" cubes
- 1/2 cup milk or half and half - (to 1)
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon ground nutmeg
- 2 eggs beaten slightly
- 1/2 About 1/2 cup plus 2 tablespoons flour
- Salt to taste
* Alternate Mushrooms: Chanterelle, Common Store Mushroom
Cut the caps and stems of the mushrooms into small slices. In a sauté pan or skillet, sauté 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 sauté 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.