Autumn Mushroom Soup with Semmelknödel

A creamy mushroom soup with aromatic thyme notes, served with tender semolina dumplings (Semmelknödel) with parsley as a hearty addition. A warming dish for cool days.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 4 pc stale bread rolls
• 250 ml milk
• 2 pc eggs
• 1 pc onion, finely diced
• 1 tbsp butter
• 0.5 bunch bunch of parsley, finely chopped
• salt
• pepper
• pinch nutmeg, grated
• 600 g mixed mushrooms (button mushrooms, king oyster mushrooms), sliced
• 1 pc onion, finely diced
• 1 pc garlic clove, finely chopped
• 1 pc carrot, finely diced
• 50 g celeriac, finely diced
• 1 pc vegetable stock cube
• 1.2 l water
• 1 tsp thyme, dried
• 150 ml cream
• 1 tbsp oil for frying

Method

1. Pour the hot milk over the diced bread rolls and let them soak for about 15 minutes.
2. Sweat the onion for the dumplings in the butter until translucent, then mix it with the parsley, eggs, salt, pepper and nutmeg into the bread mixture, and let it rest for about 10 minutes.
3. Using damp hands, shape the mixture into 8 equal-sized dumplings and cook them in simmering salted water over low heat for about 15 minutes, until cooked through.
4. For the soup, heat the oil and sweat the onion, carrot and celeriac in it for 5 minutes, then briefly toast the garlic.
5. Add the mushrooms and fry them vigorously while stirring until the released liquid has evaporated.
6. Pour in 1.2 liters of water and add the stock cube, stir in the thyme and simmer for about 15 minutes.
7. Purée the soup finely, stir in the cream and season with salt and pepper.
8. Halve the dumplings, pour the hot soup over them in deep plates and serve sprinkled with parsley.