Mushroom and cheese soup with rye dumplings



For soup:
2 litres of water
vegetable Knorr stock pot
1 tablespoon of universal spice
2 carrots
1 parsnip
1/4 of celery
500 g mushrooms
200 g of yellow grated mozzarella cheese
2 handfuls of fine pasta
salt, pepper to taste
2 tablespoons of cream
For dumpling noodles:
1 egg
3 tablespoons of rye flour
pinch of salt


Clean the mushrooms, peel and wash.


Pour water into a pot, add a vegetable stock pot, universal seasoning, carrots, parsnip and celery.

Boil the broth. When the vegetables are soft, choose from the broth and grate. Put back into the soup.


Cut the mushrooms into small bars and pour into the soup. Pour pasta and cook on low heat until the pasta is soft. Pour the grated cheese over the entire volume of the pot.


In a glass, break the egg and add flour and a pinch of salt. Mix thoroughly.


Place the dough on a spoon with a spoon to make dumplings. Cook about 5 minutes. Sprinkle with parsley and add cream.

Bon Appetit!