Mushroom soup with semolina gnocchi

ingredients

1 tbsp oil 1 tbsp butter 1 pk onion 2 handfuls dried or fresh mushrooms 1 pk large carrot 2 cloves garlic 1 tbsp plain flour 1 tbsp marjoram to taste salt, ground black pepper

Grits gnocchi

1 pk egg 2 tbsp softened butter a little baby semolina

step

Scented soup for cold evenings. Aromatic, hot, filling – in short, delicious.

1.

First, make the dough for the halusky: in a bowl, whisk the egg and add the softened butter.

2.

Whisk together and gradually add semolina to make a soft dough. Set aside.

3.

Fry the chopped onion in the heated oil and butter and add the sliced mushrooms.

4.

Stir-fry over medium heat for about five minutes, then add the sliced carrots

5.

Pour about a litre of water over everything, and when the soup boils, spoon the semolina batter into it.

6.

Cover and leave to bubble until the carrots are tender.

7.

Press the garlic into the soup and thicken it with a roux of flour, butter and a little water.

8.

Finally, salt and pepper the whole soup well and boil it with dried marjoram for another minute or two.