i prefer them to the standard white cap mushrooms.
i too was a bit unused to the texture of the dumplings but i could probably get used to it! i might have a play around with the quantities of chicken to bread to see if that makes a difference.
i had a go at making this soup last night. instead of white bread i used whole wheat. i added garlic to the mix too. for the stock i used cubes supplemented by chicken bones (from the breast), some slices of chicken in excess of the 200grams and i added celery and an onion (onions are great in most soups!).
in terms of the 