Mushroom soup with dumplings

50 g white dried mushrooms

15 g parsley root

1 carrot

1 onions

2 Art. l. butter
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3 glass water

To prepare the dumplings:

1 egg

150 g milk

100 g semolina

Pour the mushrooms in cold water and cook until tender, drain.

Cut the mushrooms into slices and drain the broth.

Chop carrot, parsley and onion, fry in butter.

Cooking dumplings: bring the milk to a boil, pour cereal, cook for 15 minutes. Porridge to cool and add the egg, some butter, stir, molded from the resulting mass gnocchi, cook them in salted water, drain.

Mushroom broth bring to a boil, add the vegetables and mushrooms and cook for 5-10 minutes.

Before serving, add to the soup dumpling soup and sprinkle with chopped herbs.