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Ingredients
Mushroom Soup
- Ingredients
- 300 grams Pastry flour
- 1 tsp salt
- 1 generous pinch Lemon peel
- 2 eggs
- 50 milliliters milk
- 8 dried Morel
- 4 carrots
- 1 shallot
- 2 Tbsps butter
- 500 milliliters Chicken broth
- 300 milliliters Whipped cream (30% fat content)
- white peppers
- 1 pinch ground allspice
- 1 pinch freshly ground Nutmeg
Mix the flour with the salt and lemon zest. Stir in the eggs and the milk and let rest for 45 minutes.
Soak the dried morels for 30 minutes in cold water.
Rinse, peel and slice the carrots. Peel the shallot and chop finely.
Bring salted water to a boil. Using 2 spoons, form oblong dumplings, drop into the boiling water and cook for 15-20 minutes. Remove, rinse with cold water and drain in a colander.
Melt the butter in a saucepan and sauté the shallots until soft. Remove the morels from the soaking liquid, rinse and cut into strips. Pour the chicken broth into the saucepan with the shallots, add the mushrooms and simmer for 8 minutes. Add the carrots and cook for another 2 minutes. Pour in the cream, heat, remove the mushrooms and carrots and puree the soup until foamy. Place the mushrooms, carrots and dumplings back into the soup and season with salt, pepper, allspice, and nutmeg.
To serve, ladle the hot soup into bowls and garnish as desired.