Vegan mushroom cream soup with herb dumplings


Recipe for 4 people

Preparation time approx. 40 minutes

Nutritional values ​​per serving

  • Fat: 19.4 g
  • Carbohydrates: 39.7 g
  • Protein: 7.5 g
  • Dietary fiber: 3.1 g
  • Calorific value: 362.0 kcal


  • Extra virgin olive oil
  • vegetable fat
  • fine mushroom cream soup
  • herbal seasoning
  • 100 g brown mushrooms
  • 100 g king oyster mushrooms
  • 120 g of flour
  • 40 g breadcrumbs
  • 1 teaspoon Baking powder
  • 1 tbsp parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 teaspoon dill, finely chopped
  • 1 liter of water
  • salt
  • Pepper, freshly ground
  • A handful of picked herbs for garnish


Vegan mushroom cream soup with herb dumplings:

Cut 100 g brown mushrooms and 100 g king oyster mushrooms into thin slices.

Mix 120 g flour and 40 g breadcrumbs with 1 teaspoon baking powder and mix thoroughly with 60 g  100% non-hydrogenated vegetable fat and 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives and 1 teaspoon finely chopped dill.

Season to taste with herb seasoning and work in 4 – 5 tablespoons of cold water until a smooth dough is formed. Shape the dumpling into about 12 dumplings. Put the dumplings in boiling salted water, reduce the heat and let the dumplings simmer for about 10 minutes.

In the meantime, put 1 liter of water in a saucepan and warm it up. Stir in 80 g Edelpilz Cream Soup and bring to the boil. Reduce the heat and let the soup steep for about 5 minutes over a low heat. Stir occasionally.

Heat 2 tbsp extra virgin olive oil in a pan and fry the mushrooms vigorously. Season with salt and pepper.

Take the dumplings out of the water and let them drain on some kitchen paper. Arrange the soup in plates and distribute the dumplings on the plates. Pour the fried mushrooms on top and garnish with the herbs.

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