Wild Mushroom Soup with Green Spelt Dumplings

Is there something better than spending a nice autumn day out in the forest; wrapped into warm socks and a woolen sweater, having the scent of mushrooms in your nose? A while back we were out and about with friends, strolling hours through the forests of Brandenburg, in search of bay bolete, rusty and birch boletuses, parasol and butter mushrooms, chanterelles and the dearly beloved porchini. Every few minutes there came a „porcini“-call out of another direction, what boosted the collecting mania even more. Because once started...you know what we mean. A mushroom basket can never be full enough!

For fresh mushrooms, there is no need of plenty other ingredients, because they already have a wonderful aroma themselves. With shallots and thyme fried in butter, we like them best. But since we want to offer you more than the classic mushroom bread, we thought of a yummy, warming soup.

Boil up the butter with the hazelnut milk in a small pot. Pour the green spelt flour into the hot liquid and stir at low heat until the mixture comes loose as a dumpling from the bottom of the pot. Then let it cool down. Meanwhile boil up the vegetable broth in another pot. Chop the dried mushrooms and tomatoes finely and simmer them with the bay leaf together in the vegetable broth.

Remove the parsley leafs from the stalks and chop the leafs finely. Season the green spelt dough with salt and mix in the egg and the chopped parsley. Out of the dough form 16 balls with both hands and let them simmer in the vegetable broth for about 15 minutes. In the meantime clean the fresh mushrooms and cut them into bite-sized pieces. Chop the shallot finely and sauté in butter. Add the mushrooms and the thyme and sear them for about 3 minutes. In the end season with salt and add them to the broth with the dumplings.

FOR 2 Servings

40 g butter

100 ml hazelnut milk

90 g green spelt flour


1 organic egg (size M)

800 ml vegetable stock

15 g dried porcini

4 dried tomatoes

1 bay leaf

1/2 bunch of parsley

200 g wild mushrooms

1 small shallot

2 branches of thyme

butter for frying