Asparagus Soup with Mushroom Dumplings

A more wonderful asparagus recipe:

Cook the asparagus spears al dente. Then cut into pieces about 3 cm long and put aside. Chop mushrooms into small pieces and steam in hot butter until soft. Knead the cooled mushrooms with the eggs, cornflour and breadcrumbs to a firm dough. Let the dumpling dough rest for about 30 minutes.

Form the dough into small dumplings and cook them in boiling salted water for about 5 to 10 minutes. Heat vegetable soup in a saucepan, add asparagus sections and mushroom dumplings and sprinkle with chopped parsley.

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