Wild Mushroom Soup with Puff Pastry Crust

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Wild Mushroom Soup with Puff Pastry Crust
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 plates Puff pastry dough (square, about 300 grams or 11 ounces, frozen)
2 egg yolks
400 grams fresh, mixed Wild mushroom
2 shallots
2 teaspoons Dried-porcini powder
2 tablespoons chopped parsley
4 tablespoons clarified butter
400 milliliters Beef broth
150 grams Crème fraiche
salt
freshly ground peppers
2 tablespoons scallions
How healthy are the main ingredients?
parsleyshallotsalt

Preparation steps

1.

Trim the mushrooms and chop into smaller pieces as needed. Peel the shallots and finely dice.

2.

Heat the clarified butter in a pot and cook the mushrooms, shallots and parsley for 3-4 minutes. Stir in the porcini mushroom powder and broth, bring to a boil, reduce the heat and simmer for about 10 minutes. Season with salt and pepper, then stir in the creme fraiche and pour into oven-safe soup bowls.

3.

Roll out the puff pastry on lightly floured surface and cut into 4 circles, slightly larger than the soup bowls. Whisk the egg yolks. Brush the edges of the bowls with the yolks and place a puff pastry circle on each. Press down, brush with yolk and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Serve immediately.