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Mushroom soup with dumplings

Add salt sparingly because canned consomme tends to have a salty flavour.

ingredients

serves 4
250 g (9 oz) flat mushrooms, finely chopped
295 g (10 1/2 oz) can condensed consomme
700 ml (1 1/4 pints) cold water
1 onion, finely chopped
bouquet garni
salt and freshly ground black pepper
chopped fresh parsley, to garnish (optional)

dumplings

75 g (3 oz) self-raising flour
40 g (1 1/2 oz) shredded suet
1/2 teaspoon salt
1 - 2 tablespoons finely chopped fresh parsley
2 - 3 tablespoons cold water

method

1. Put the consomme into a saucepan and stir in the water. Add the chopped mushrooms, onion, and bouquet garni and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover and simmer for 10 minutes, stirring occasionally.

2. Meanwhile, stir all the dry dumpling ingredients together in a bowl. Mix to form a soft but not sticky dough with the cold water. Shape into 12-16 small balls with your hands.

3. Drop the dumplings into the soup, bring back to the boil, then lower the heat again and simmer for a further 15 minutes until the dumplings are cooked through.

4. To serve: remove the bouquet garni and pour the soup into warmed individual soup bowls. Add a few dumplings to each bowl, then sprinkle with a little chopped parsley, if wished.

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