Vegetable Broth With Veal Dumplings - cooking recipe

Ingredients

5 oz veal sausage, finely chopped
1 bunch parsley, finely chopped
1 2/3 cup vegetable stock
1 tsp butter
3 oz small shiitake mushrooms

Preparation

Mash the sausage and parsley in a bowl and season with salt and pepper. Heat the stock in a pan and, using 2 spoons, form the sausage mixture into egg-shaped quenelles, and place in the stock to cook.
Melt the butter in a frying pan and saute the mushrooms. Season with salt and pepper and add to the soup then serve.