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Ingredients

• 4 beetroot
• 1 carrot, cut into chunks
• 2 sticks celery, sliced
• 1 large onion, sliced
• 3 leaves cabbage, roughly sliced
• 4 large pieces dried mushrooms
• 2 bay leaves
• 2 large sprigs flat leaf parsley
• splash cider or perry vinegar

• 2 dried mushrooms, soaked in a little hot water
• 100 g plain flour, plus extra for dusting
• 1 egg, beaten
• 1 tbsp water
• 1 tbsp butter
• 4 fresh brown button mushrooms, chopped
• 1 large shallots, chopped
• 1 tbsp chopped dill
• 1 tbsp dried breadcrumbs

Description

Rob Elliot Recreates A Traditional Beetroot Soup Served With Little Mushroom Dumplings

UK TV