Step 1

For the dumplings: Thinly slice the bread. Mix with the warmed milk and let stand for about 30 minutes.

Step 2

Meanwhile, peel the shallot and chop finely. Pick the parsley leaves from the stalks and chop finely.

Step 3

Add 1/2 the chopped parsley and the shallot to the bread and mix well. Mix in the eggs and breadcrumbs, if necessary. Season with salt, pepper and nutmeg.

Step 4

With wet hands, shape the mixture into 4 large dumplings. Simmer in salted water for about 20 minutes over medium heat.

Step 5

For the mushroom soup: Sweat the shallot in hot butter until translucent. Add the mushrooms and sauté over high heat for about 2 minutes, stirring. Stir in the flour, cover and cook for about 5 minutes.

Step 6

Stir in the cream and bring to a boil. Add the broth and bring back to a boil. Add the porcini powder and lemon juice and season with salt and pepper. Transfer to serving bowls along with the dumplings. Serve sprinkled with parsley.