Mushroom and Potato Dumpling Soup

Ingredients

Meat broth 1500 ml

Buckwheat 1/3 cup

Mushrooms 250 g

Onion 1

Celery (stalks) 1

Carrot 1

Butter 2 tbsp

Bay leaf 2

Salt

Herbs

For the dumplings:

Potatoes 250 g

Cream 35% 3 tbsp

Egg 1

Flour 5 tbsp

Salt

Finely chop the mushrooms, onion, and celery. Peel and grate the carrots. Fry the onion, mushrooms, carrots, and celery in melted butter.

 Sort the buckwheat, rinse, drain in a sieve, and lightly toast the buckwheat in a dry frying pan for about a minute, stirring. Bring the broth to a boil, add the buckwheat, and cook until tender. Add the sautéed vegetables and bay leaf. Season with salt and pepper, and add dried vegetables if desired.

Mix all the dumpling ingredients. Using a small spoon, drop the dumpling dough into the soup. Cook for 5 minutes. Sprinkle the finished soup with parsley.

Enjoy!