Mushroom Soup with Crepes
- 25 grams dried Porcini mushroom
- 1 ⅕ liters Vegetable broth
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 200 grams small Porcini mushroom
- 80 grams Pastry flour
- 150 milliliters milk
- 1 egg
- 2 tablespoons butter
- 2 tablespoons finely chopped parsley
- 150 grams Veal sausage
- freshly ground peppers
- parsley (for garnish)
Soak dried porcini mushrooms in about 500 ml (approximately 2 cups) broth for 30 minutes. Rinse soup vegetables, peel as needed and dice finely. Clean fresh porcini mushrooms and cut into thin slices. Add soaked dried mushrooms with the soaking liquid, remaining broth, soup vegetables and fresh mushrooms to a large saucepan. Bring to a boil and simmer over low heat for about 20 minutes. Remove from heat and pour through a fine sieve. Remove mushroom slices from the sieve and set aside.
Mix flour, salt, milk and egg with a whisk. Let stand for 10 minutes. Melt 1 tablespoon butter in a skillet. Cook 2 large thin crepes in 2 batches. Spread sausage meat on each crepe. Sprinkle with parsley and season with salt and pepper. Roll up the crepes and cut into thin slices. Cook the crepe slices in pan in remaining butter until browned. Reheat the soup and season with salt and pepper. Place crepe slices and mushroom slices in soup plates. Pour hot soup over the top and garnish with parsley leaves.