Mushroom Soup with Wild Garlic

Ingredients for the soup: 0.5 dl cooking oil, 1 large onion, 3
medium-sized carrots and parsnips, half a celeriac, 400 g mushrooms
(oyster mushroom, sheathed woodtuft), half a pack of wild garlic,
water, 1 tsp freshly ground pepper, salt

Preparation: Slice the carrots and parsnips, dice the celeriac and
mixed mushrooms. Fry the vegetables together with finely chopped
red onion in oil, then pour about four liters of water over them.
Season with salt and pepper, and finally add the mushrooms. Let
it boil, then cook for about 20 minutes until the vegetables soften.
Before serving, sprinkle the chopped wild garlic into the soup.

Ingredients for the semmelknödel: 200 g spelt bread, 5 tsp
potato flakes, 2 eggs, 2 tbsp oatmeal flour, 1 tsp coriander powder,
nutmeg, salt, pepper, water

Preparation: Dice the bread and soak in water. Squeeze out the
bread, add the potato flakes and oatmeal, then mix well with the
eggs and spices. With wet hands, form dumplings then cook them in
hot water. When they are ready, put them in the soup.