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🍲 Creamy Porcini Mushroom Soup with Puff Pastry Straws

432 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh porcini mushrooms
• 1 shallot
• 2 garlic cloves
• 30 g butter
• 50 ml white wine vinegar
• 650 ml vegetable broth
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped oregano
• 150 g whole grain puff pastry
• 25 g spelt whole wheat flour (for the work surface)
• 1 egg yolk
• 1 tsp caraway seeds
• 2 tbsp olive oil (20 ml)
• 150 ml heavy cream
• 1 tbsp oregano

Instructions

1. 1. Wash the porcini mushrooms thoroughly. Set aside two pieces for later. Chop the rest of the mushrooms into small cubes.
2. 2. Peel the onion and the garlic. Chop both ingredients very finely.
3. 3. Heat the butter in a large pot.
4. 4. Add the onions, garlic, and mushroom cubes to the pot.
5. 5. Sauté the ingredients over medium heat for three to four minutes.
6. 6. Deglaze the mixture with vinegar.
7. 7. Pour in the broth.
8. 8. Add the herbs to the soup.
9. 9. Let the soup simmer over medium heat for twenty to twenty-five minutes.
10. 10. Preheat the oven to one hundred eighty degrees Celsius. Use convection at one hundred sixty degrees Celsius or gas level two to three.
11. 11. Sprinkle some flour on a work surface.
12. 12. Roll out the puff pastry on the floured surface.
13. 13. Cut the pastry into two-centimeter-wide strips.
14. 14. Twist each strip into a spiral shape.
15. 15. Brush the spirals lightly with egg yolk.
16. 16. Sprinkle cumin over the spirals.
17. 17. Place the spirals on a baking sheet lined with baking paper.
18. 18. Bake the spirals for ten to fifteen minutes until golden yellow.
19. 19. Slice the two reserved porcini mushrooms into slices.
20. 20. Heat the oil in a pan over medium heat.
21. 21. Fry the mushroom slices on both sides.
22. 22. Fry the mushrooms for about three minutes per side until golden brown.
23. 23. Remove the mushrooms from the pan.
24. 24. Place the mushrooms on kitchen paper to let the fat drain.
25. 25. Puree the soup finely using a hand blender.
26. 26. Stir the cream into the soup.
27. 27. Bring the soup to a boil.
28. 28. Season the soup with salt.
29. 29. Season the soup with pepper.
30. 30. Season the soup with nutmeg.
31. 31. Froth the soup again with the hand blender.
32. 32. Fill the soup into bowls.
33. 33. Garnish the soup with oregano leaves.
34. 34. Serve the soup with the fried mushroom slices.
35. 35. Serve the soup with a puff pastry straw.

Nutrition per serving

• kcal: 432
• Protein: 14 g · Fett/Fat: 35 g · Carbs: 18 g