Preparation
Mini dumplings:
- Pour 250 ml lukewarm milk over the Bread Cubes, mix well and leave to stand for 10 minutes.
- Peel and finely dice the onion. Heat 1 tbsp butter in a pan and sauté the onion cubes until translucent.
- Heat 30 g butter until it is liquid. Add the onion with the melted butter, eggs and 1 tbsp of parsley to the bread cubes. Season well with salt and pepper and knead well with your hands. Leave to stand for another 10 minutes.
- Bring the water and 1 tsp salt to the boil in a large pan.
- Using wet hands, shape the dumpling mixture into small dumplings (approx. 35 g each), place in the boiling salted water, reduce the heat and leave to stand for 15 minutes.
Cream of mushroom soup:
- Clean the mushrooms and cut into bite-sized pieces (if using frozen mushrooms, do not defrost them). Heat 1 tbsp butter in a pan, add the mushrooms and sauté.
- Pour in the cream and 700 ml milk. Stir in the GEFRO Cream of Mushroom Soup with a whisk, bring to the boil once and leave to infuse for 5 minutes over a low heat.
- Serve the soup in plates. Cut the mini dumplings into slices, place in the soup and sprinkle with parsley.
