| 4 servings | Bread Dumplings | |
| 8⅓ cups | Mushrooms, Chanterelle, raw | |
| ½ cup | Onions, white or yellow, raw, chopped | |
| ½ tsp | Butter, unsalted | |
| 1 tbsp | Wheat flour, white, pastry flour | |
| 1 cup | Vegetable broth, stock | |
| 1 cup | Cream, fluid, light whipping, 30% fat | |
| 2 tbsp | Parsley, fresh, chopped | |
| ¼ tsp | Nutmeg, ground | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 1 (ea. 0.60 oz) | Egg yolk, large | |
| 65.95 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:16.50 oz (calculated)Notes: 2 to 3 dumpling, depending on size
- Prepare the bread dumpling, While they are cooking, prepare the sauce.
- For the sauce clean the chanterelle mushrooms and brown them in a pan. Set aside.
- Sauté the chopped onion in butter, cover with the flour and vegetable broth and combine to a sauce.
- Add half the cream, the mushrooms, the chopped parsley, nutmeg and salt and let simmer.
- Shortly before serving, combine the rest of the cream with the egg yolk and add to the sauce to bind it.
- Bring to a boil and remove from the heat.
- Serve with the bread dumplings.
- Calorie count613 kcal
- % of calories by macros
Fat 49.3 % 302 kcal 33 g Net Carbs 35.9 % 220 kcal 54 g Dietary Fiber 2.4 % 15 kcal 7.5 g Protein 12.4 % 76 kcal 18.6 g - Approx. WW SmartPoints™21.0
- Cholesterol 313.9 mg
- Sodium 1273 mg
- Fat 32.9 g
- Saturated Fat 17.3 g
- Trans Fat 0 g
- Carbohydrates 61.5 g
- Dietary Fiber 7.5 g
- Total Sugars 13.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 18.6 g
- Calcium 302.5 mg
- Iron 8.2 mg
- Magnesium 56 mg
- Potassium 968.7 mg
- Zinc 2.6 mg
- Vitamin A (Retinol Equivalents) 333 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 8.6 mg
- Folate 197.2 mcg
- Folic Acid 73.3 mcg