Mushroom soup with parmesan dumplings

Mushroom soup with parmesan dumplings
Ingredients
30 g dried porcini mushrooms
500 ml water
2 onions
800 ml beef stock
Salt
Freshly ground pepper
3 tbsp. sherry
1 tbsp. chives

FOR THE DUMPLINGS:
125 ml milk
10 g butter
50 g wheat semolina
1 small egg
20 g salt
1 sprig lemon thyme
Preparation
Soak the porcini mushrooms in warm water for approx. 15 minutes. Dice the onions and add to the mushrooms with the beef stock. Cover and cook in the microwave for 15 minutes on 850 watts. Then drain through a sieve and season with salt, pepper and sherry.

Place milk, butter, semolina, whisked egg, parmesan and salt in a bowl and stir together. Cover, place in the microwave and bring to the boil in approx. 4 minutes on 850 watts, before leaving to rest for approx. 5 minutes at 150 watts. Stir occasionally.

Remove small amounts from the resulting mixture with a wet teaspoon and place in the hot soup. Sprinkle with chives.