Bread Dumplings in Cheese and Leek Sauce

1. dice the rolls. Heat the milk and pour over it. Allow to swell for approx. 1 hour.

2. clean leek and mushrooms, rinse. Cut mushrooms in half. Cut leek into rings. Finely grate cheese. Peel onions, rinse parsley. Chop both.

Sauté onions in 1 tbsp hot butter. Sauté parsley, except a little, briefly. Knead both with bread, eggs, 1 tsp salt and pepper. Form 12-16 dumplings. Cook in boiling salted water in a wide saucepan for about 20 minutes.

4. fry mushrooms in hot oil. Sauté leek briefly, season. Add 3/8 liter water, whipped cream and clear soup. Bring to a boil and simmer at low temperature with lid on for about 5 minutes.

Allow cheese to melt in the sauce, season to taste. Mix in sauce binder, bring to a boil. Drain dumplings. Arrange everything and sprinkle with remaining parsley. If desired, foam 1 tbsp. butter in a frying pan and drizzle over the top.

Preparation time: 1 hour (waiting time about 1 hour).

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