For the dumplings:
½ pound raw chicken breast
5 slices white bread, crusts cut off
6½ tbsp half-and-half
1 egg plus 1 egg yolk
1 tsp salt
a pinch of pepper
a pinch of nutmeg
For the soup:
6½ cups chicken stock (3 chicken bouillon cubes for 6½ cups water)
1 cup carrots, sliced
6 button mushrooms, sliced
salt and pepper (if needed)
2 tablespoons parsley, chopped
Bring chicken broth to a boil and add the carrots. Let boil for 10 minutes.
While carrots are boiling, in a food processor put all the ingredients and blend into a smooth paste.
Add the mushrooms to the boiling stock.
Form the paste into dumplings by using two tablespoons. Drop them into the boiling stock and cook for 5-10 minutes. When the dumplings are done, they will rise to the surface.
Serve immediately, garnished with some roughly chopped parsley.