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🍽️ Creamy Mushroom Soup with a Golden Puff Pastry Lid

468 kcal · 30 min · 4 servings

Creamy Mushroom Soup with a Golden Puff Pastry Lid Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots and chop them very finely.
  2. 2. Heat the butter in a pot and sauté the shallots until translucent.
  3. 3. Clean the mushrooms and set aside exactly 100 grams.
  4. 4. Roughly chop the remaining mushroom portion.
  5. 5. Drizzle the roughly chopped mushrooms with lemon juice.
  6. 6. Add the mushrooms to the shallots and continue to sauté everything.
  7. 7. Wait until the rising liquid has completely evaporated.
  8. 8. Puree the mushroom mixture finely with a hand blender.
  9. 9. Stir the vegetable broth into the mushroom mixture.
  10. 10. Bring the soup to a boil once.
  11. 11. Stir the crème fraîche into the hot soup.
  12. 12. Season the soup finally with salt and pepper.
  13. 13. Slice the reserved 100 grams of mushrooms very thinly.
  14. 14. Finely chop the parsley.
  15. 15. Mix the thin mushroom slices and the parsley into the finished soup.
  16. 16. Roll out the puff pastry sheets flat.
  17. 17. Cut out four circles from the dough, each 4 centimeters larger than your soup bowls.
  18. 18. Whisk the egg yolk in a small bowl.
  19. 19. Brush the outer rim of the soup bowls with the egg yolk.
  20. 20. Place the dough circles loosely over the bowls.
  21. 21. Press the edges of the dough firmly against the bowl rim.
  22. 22. Cut decorative shapes from the remaining puff pastry pieces.
  23. 23. Place the pastry decorations on the lids.
  24. 24. Brush the lids and the decorations with the remaining egg yolk.
  25. 25. Place the bowls on a baking sheet.
  26. 26. Bake the soups at 220 degrees Celsius for 15 to 20 minutes until golden brown.
  27. 27. Serve the finished soup hot.

Nutrition per serving