Mushroom soup with potato dumplings

If you cook mushroom soup with dumplings in water or vegetable broth, it is suitable for vegetarians and fasting people. You can use broth if desired.

• Recipe author: Daria Rodionova
• After preparation, you will receive 5 servings
• Cooking time: 30 minutes
• Prep time: 60 minutes
• Total recipe preparation time: 90 minutes

Ingredients

• Potatoes 5 pieces
• Salt to taste
• Dill to taste
• 1 pinch nutmeg
• Ground black pepper to taste
• Flour ½ cup
• Water or broth 2 l
• Carrots 1 piece
• Leek or onion 1 piece
• Champignons 200 g

Cooking method

• Peel and boil the potatoes until tender in salted water.

  How and how much to cook potatoes

• Cool vegetables slightly and mash with a crush.

• Add some finely chopped greens, nutmeg and pepper.

• Then add flour and knead the dough.

• Bring water or broth to a boil.

• Meanwhile, finely chop the carrots and onions, and cut the mushrooms into slices.

• Place the carrots in a saucepan and cook for 5 minutes.

• Then add the onions and mushrooms there and cook for about 10 minutes more.

• Roll small balls of potato dough with wet hands.

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• Dip the dumplings in the boiling soup.

• Add chopped dill and salt to the soup and cook until the potato balls come up.

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