Creamy Mushroom Soup with Cheese and Ham Dumplings

01Method

1. 1

   Clean the mushrooms and cut them into quarters. Peel and finely chop the onion, then soften it in a mixture of butter and oil over medium heat until translucent. Add the mushrooms along with the cumin and sauté everything together briefly.

2. 2

   Dust the contents of the pot with flour, stir well, and after a moment pour in the stock. Season the soup with salt and pepper and let it simmer for about 20 minutes. Blend the soup until completely smooth, stir in the cream, and cook for another 10 minutes. Finish by stirring in the chopped parsley.

3. 3

   Make the dumplings: peel the shallot, finely chop it, and fry in melted butter until softened. Cut the rohlík into small pieces and pour the cream and beaten egg over them. Add the grated cheese and chopped ham. Mix everything together, season with salt, pepper, and nutmeg, then stir in the parsley and breadcrumbs. Let the mixture rest for a few minutes. If it's too thick, loosen it with a little cream; if too wet, add more breadcrumbs.

4. 4

   Shape the mixture into small dumplings and drop them into boiling water. Cook for 3–5 minutes. Add the cooked dumplings to the creamy soup and serve immediately.