Wild Mushrooms Consommテゥ with Parsley Knoedel recipe

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Wild Mushrooms Consommテゥ with Parsley Knoedel

1000ml vegetable stock
40g shiitake mushrooms
20g morel mushrooms
50g enoki mushrooms
50g button mushrooms white
20ml soya sauce Kikkoman
30ml olive oil
50g onion white
50g maldon salt
10g garlic
200g carrots
30g celeriac
200g brown toast
200ml milk full cream
3pcs eggs
100g parsley flat
10g black peppercorn

Method
窶「 For the knoedel cut the toast into small cubes and soak them in hot milk. Braise onions in olive oil and add to the toast.

窶「 Chop parsley, add with the eggs, salt and pepper to the toast and mix. Form small round knoedel and steam for 10 minutes.

窶「 For the consommテゥ slice finely carrots, celeriac and mushrooms. Let simmer in vegetable stock for 20 minutes, season with salt pepper garlic and a little bit of Soya sauce.
Recipe courtesy of Magnolia, Madinat Jumeirah & Chef Gabriele Kurz