Make the batter for dumpling. From the egg, 3-4 tablespoons milk, flour, salt knead the dough thick like muffin or pancakes.

Onion finely chopped, the mushrooms are quite large. First fry the onions in vegetable oil until Golden brown, then add the mushrooms and butter. Fry until evaporation of excess moisture.

Fill a pot with 1.5 liters of mushroom soup (not from cubes - they will spoil the taste of natural mushrooms) or water, throw the sliced potatoes and cook until potatoes are done. Svalivshihsya potatoes to mash in the broth in which it cooked, put the mushrooms with onions, add salt, bring to boil, keep on medium heat.

Make the dumplings. A teaspoon of wet in the boiling broth, to gain 1/2 teaspoons of dough and drop into soup. Thus to generate all the dumplings, add milk (or cream) and Bay leaf.

When the dumplings float, add cheese. Boil for another 2-3 min. Ready. When serving in plates optional to add a drop of freshly ground black or allspice and a pinch of finely cut parsley (they accentuate the flavor of mushrooms). Bon appetit.