🍽️ Clear mushroom soup with pancake strips

Name: Clear mushroom soup with pancake strips
Total time: 30 min
Yield: 4 servings
Ingredients: 1 egg; 125 g flour; 250 ml milk; salt; pepper (from the mill); nutmeg; 0.5 bunch chives; 20 g dried, mixed mushrooms; 500 g fresh button mushrooms; 1 shallot; 1 garlic clove; 20 g butter; 1 l vegetable broth; 3 tbsp vegetable oil; porcini mushroom powder (to taste); 2 tbsp chive rings

307 kcal · 30 min · 4 servings

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Ingredients

1 egg
125 g flour
250 ml milk
salt
pepper (from the mill)
nutmeg
0.5 bunch chives
20 g dried, mixed mushrooms
500 g fresh button mushrooms
1 shallot
1 garlic clove
20 g butter
1 l vegetable broth
3 tbsp vegetable oil
porcini mushroom powder (to taste)
2 tbsp chive rings

Instructions

1. Whisk the egg, flour, and milk together until smooth.
2. Season the batter with salt, pepper, and nutmeg.
3. Wash the chives and shake them dry.
4. Cut the chives into fine rings.
5. Set aside the chive rings.
6. Let the batter rest in a quiet place for 20 minutes.
7. Soak the dried mushrooms in 150 milliliters of lukewarm water.
8. Clean the button mushrooms and slice them.
9. Peel the shallot and the garlic.
10. Finely chop the shallot and garlic.
11. Melt the butter in a pan.
12. Sauté the shallot and garlic until translucent.
13. Add the soaked mushrooms along with their soaking water to the pan.
14. Top up the pan with the broth.
15. Season the soup with salt and pepper.
16. Simmer the soup over medium heat for 25 to 30 minutes.
17. Heat the oil in a separate pan.
18. Pour one small ladle of batter into the hot pan.
19. Tilt the pan slightly to spread the batter evenly.
20. Fry the pancake for 2 to 3 minutes on each side.
21. Remove the finished pancake.
22. Let the pancake drain on a paper towel.
23. Repeat the process until all the batter is used.
24. Roll up the cooled pancakes tightly.
25. Wrap the pancake rolls tightly in cling film.
26. Place the wrapped rolls in the refrigerator for 20 minutes.
27. Strain the soup through a fine sieve into a clean pot.
28. Bring the strained soup to a boil.
29. Slice the cold pancake rolls into thin strips.
30. Add the pancake strips and the mushrooms to the soup.
31. Let everything warm through briefly.
32. Finish the soup with sherry, salt, pepper, and a pinch of porcini powder.
33. Ladle the soup into pre-warmed bowls.
34. Garnish the finished soup with fresh chives.
35. Serve the soup hot.

Nutrition per serving

kcal: 307
Protein: 13 g · Fett/Fat: 16 g · Carbs: 28 g