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Ingredients
Clear Mushroom Soup with Pancake Strips
- Ingredients
- 1 egg
- 125 grams Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- ½ bunch Chives
- 20 grams dried, mixed Mushrooms
- 500 grams fresh button Mushroom
- 1 shallot
- 1 garlic clove
- 20 grams butter
- 1 l Vegetable broth
- 3 Tbsps vegetable oil
- Dried-porcini powder (as desired)
- 2 Tbsps scallions
Mix the egg with the flour and milk until smooth and season with salt, pepper and nutmeg. Rinse the chives, shake dry and cut into small rings and mix into the dough. Let the dough rise 20 minutes in a quiet place. Soak the dried mushrooms in 150 ml (2/3 cup) of warm water.
Brush the mushrooms and cut into slices. Peel the shallot and garlic and chop finely. In a pan, melt the butter and sweat the shallot and garlic until translucent. Add the soaked and button mushrooms and pour in the broth. Season with salt and pepper and let simmer over medium heat for 25-30 minutes.
In a pan heat the oil and cook thin pancakes in succession. For each put 1 small ladle of the batter into the pan, turning at an angle so that the batter is distributed evenly. Cook on each side for 2-3 minutes, remove and drain on paper towels.
Roll the finished baked pancakes, firmly wrap in cling film and chill for 20 minutes in the refrigerator. In the meantime strain the soup through a fine sieve into a new pot and bring to a boil. Cut the pancake rolls into thin slices and add along with the mushrooms to the soup. Allow to warm through, season the soup with sherry, salt, pepper and 1 pinch porcini powder and serve in preheated soup bowls. Serve garnished with chives.
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |