Bavarian Mushroom Soup With Dumplings Recipe 45 Food

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.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

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.

MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)

Steps:

• Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
• lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
• Quick release the pressure and remove the lid.
• Stir in the thawed stew vegetables.
• Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
• Lock the lid into place and bring to low pressure for 5 minutes.
• Quick release the pressure and remove the lid.
• Stir the stew, be careful not to break the dumplings.
• DUMPLINGS.
• cut the butter into the Bisquick until crumbly.
• Combine the milk and beaten egg.
• Add to dry mixture. Stir until just blended.
• Add salt and pepper to taste after cooking the dumplings and stew.

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.

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.