Mushroom Soup with Puff Pastry Crust

Peel shallots, chop and fry in butter. Wipe mushrooms with a damp paper towel, trim, put aside 100 grams (approximately 3 1/2 ounces), coarsely chop the rest and sprinkle with lemon juice. Add chopped mushrooms to the shallots and fry until liquid has evaporated. Puree mushrooms finely, mix with vegetable stock and bring to the boil again. Stir in creme fraiche, season with salt and pepper. Slice remaining mushrooms finely. Chop parsley finely and mix in both.

Roll out puff pastry and cut out four circles that are 4 cm (approximately 1 1/2 inches) larger than the soup bowls. Whisk egg yolks and coat outer edge of the soup bowl with yolk. Lay pastry lid on the bowl (not too tightly) and press dough around the edges well. Cut out shapes from pastry remnants and put on the lid. Brush everything with remaining yolk. Place bowls on a baking sheet and bake until golden about 15-20 minutes at 220°C (approximately 425°F).