For this soup, you will need only stalks of the mushroom. You can use caps for some other meal from these delicious mushrooms.
recipe,photo-recipe,sweet cream for cooking,semi skimmed milk 1,5%,white common mushroom (Agaricus bisporus),Mushroom soups
No. of servings
|all-purpose flour / plain flour||1||tbsp||1||tablespoon|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|
|sweet cream for cooking||1.1||cup||250||milliliters|
|white common mushroom (Agaricus bisporus)||1.1||lb||500||grams|
white common mushroom (Agaricus bisporus) 1.1 lb (500 g)
Clean the mushrooms and wash them. Separate stalks from the caps. If we want, we can use caps in the soup as well.
Peel onion, chop it and cook in oil. Add chopped mushroom stalks. Pour in some water, season with salt, add crushed cumin and cook covered for about 15 minutes.
Use a hand blender to blend the content of the pot thoroughly.
Mix fine flour in sweet cream for cooking and milk. Pour it into the blended mushrooms and bring to the boil.
Mix egg and semolina and prepare dough for the dumplings - allow it to rest for a while, the semolina will swell. Pass the dough through a special sieve for dumplings into boiling soup and cook until the dumplings rise to the surface.
Serve with parsley leaves on the surface.