Styrian Pagan Mushroom with Cream Soup

Boil the water with the caraway seeds, a little salt and freshly grated nutmeg for about 10 minutes on low heat. Then stir the sour cream with a little bit of water and the cooled flour and pour it into the hot, but not boiling water. Bring everything to a boil, stirring continuously, and continue simmering for about 10 minutes. Finally, strain (if you don’t like the cumin seeds) and season again with salt.

For the Heidensterz, boil two liters of water, season with salt, and quickly pour all the flour into the boiling water.

Now the flour forms a gray dumpling, which must simmer for 8 minutes on a low flame, then poke a hole in it from the top with a wooden spoon. Then carefully turn the dumpling to the other side and simmer for another 10 minutes.

During this time you can prepare the lard: Heat it in a large, heavy frying pan and roast the grams until they are golden brown. Carefully remove the flour dumpling from the water, drain it briefly and then tear it into large crumbles with two forks. Roast the crumbles in the lard until they are no longer gray but brown (but they will still not be very nice), season with salt in between.

The Heidensterz is served separately to the cream soup, b

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