20 g dried porcini
1 l vegetable broth
30 g shallots
100 g potatoes
125 g butter
125 g flour
50 g pumpkin seeds
Soak the dried porcini mushrooms in some hot vegetable broth. Dice the shallots and potatoes. Fry in olive oil and add the mushrooms (with soaking water, poured through a sieve) with remaining vegetable broth. Bring to boil and simmer gently until the vegetables are cooked. Puree and season with salt and pepper.
For the dumplings separate from whites the yolks. Mix soft butter with yolks until cream. Beat egg white till soft peaks. Sifted flour and beaten egg whites add to the yolks and butter. Chop pumpkin seeds and also add to the dough.
In a large saucepan bring salted water to boil, then turn down the heat to medium. With two tablespoons form the dumplings and put them in a boiling water. Reduce the temperature and then let them in water for a while (2 minutes). Serve with porcini soup.
These pumpkin seed dumplings can also be served with pure vegetable or meat broth.
Depending on the season, fresh porcini mushrooms can also be used for the soup. These should be cut into small pieces and sautéed with shallots and potatoes. One can also thicken this soup with some flour (dust the roasted vegetables with about 2 tbsp of flour) and season with whipped cream.