Preparation
Mini dumplings:
- Pour 250ml 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 30g 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. 35g 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 700ml 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.
