Bavarian Mushroom Soup With Dumplings Recipe 45 Recipes

AUTHENTIC GERMAN SPAETZLE WITH MUSHROOM SAUCE

Steps:

• In a large bowl, whisk together the flour and salt. In a separate large measuring jug, whisk together the water, milk and eggs until smooth.
• Add the egg mixture to the bowl with the flour, stir, then vigorously beat the batter with a wooden spoon until there are no more lumps, you see air bubbles forming and the batter rips off the spoon when trying to scoop it up. This will take around 5 minutes of continous beating. Cover and rest the batter for 30 minutes.
• When ready to make the Spaetzle, bring a large pot of salted water to the boil. Reduce the heat to a good simmer. Place a large wooden board on top of the pot, then place 1/2 cup of batter on the board. Using a blunt knife, scrape slivers of the batter into the pot.
• Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm. Proceed the same way with the remaining batter.
• While the spaetzle batter is resting, place a large, deep skillet over medium high heat and melt the butter in it. Add the onion, garlic and mushrooms and cook until the mushrooms have fully softened - about 5-10 minutes.
• Reduce heat to medium. Evenly sprinkle the seasoning and the flour over the mushrooms, then stir well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan.
• Pour the beef broth into the skillet, stirring well. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the gravy has thickened. Finish with the cream, if you like.
• Serve the finished gravy over the finished spaetzle.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

MUSHROOM SOUP WITH CILANTRO DUMPLINGS

Steps:

• For the soup Place water in a large pot. Mix in the bouillon over high heat and bring to a boil. Reduce heat to a simmer and add the onions, and mushrooms. Wrap the rosemary, thyme and bay leaf in a cheese cloth and tie the end with butchers twin. Throw that in the soup. Let simmer for 15 minutes stirring occasionally.
• Taste and season with salt and pepper.
• To make the dumplings. Mix the flour, baking powder and salt together. Add the lard or butter with the cilantro and mix well. Add cold water a little at a time to make it soft but not sticky.
• Bring soup back to a boil and drop the dumplings in by spoonfuls. You should have around 12 dumplings. Reduce the heat cover and simmer 15 more minutes. Remove the bouquet garni and discard.
• Ladle into bowls and serve

HOT AND SOUR DUMPLING SOUP

Steps:

• In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
• In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
• Divide soup among bowls and garnish with scallions and chiles. Serve hot.

BAVARIAN MUSHROOM SOUP WITH DUMPLINGS RECIPE - (4/5)

Steps:

• * Alternate Mushrooms: Chanterelle, Common Store Mushroom Cut the caps and stems of the mushrooms into small slices. In a sauté pan or skillet, sauté the shallots in the butter until translucent. Add the mushrooms, ham, rosemary, and parsley. Sprinkle in the flour and stir in the broth. Adjust the taste by adding salt. Simmer for about 15 minutes. To make the dumplings, in a saucepan sauté the onion in butter until translucent. Add the bread cubes, mixing them with the onions and butter. Remove the bread mixture to a mixing bowl and add the milk, parsley, and nutmeg. Let it stand about 10 minutes. Be careful not to get the bread too wet. Add the eggs and salt and knead with your hands. Add the flour gradually until the mixture holds together and forms a ball. Moisten your hands with water and form the mixture into round balls. Gently place the dumplings in a large amount of boiling salted water. Cook them gently over medium heat, occasionally turning them with a slotted spoon for about 10 minutes, or until the balls float to the surface. Drain the dumplings. Divide them among the soup bowls and pour the hot mushroom soup over them. This recipe yields 4 first course servings.

DEUTSCHE PILZSUPPE (GERMAN MUSHROOM SOUP)

Steps:

• Clean and chop mushrooms.
• Melt butter and saute mushrooms for 5 minutes.
• Sprinkle with flour and saute briefly.
• Add water and seasonings and boil gently for 5 minutes.
• Reduce heat, add half-and-half and simmer just until heated.
• Just before serving, add parsley.

MUSHROOMS AND DUMPLINGS

Steps:

• Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
• Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
• As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
• Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.