🍽️ Mushroom Soup with Rolled Pancake Strips

Name: Mushroom Soup with Rolled Pancake Strips
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g dried porcini mushrooms; 800 ml chicken broth; 100 g flour; 1 egg; 250 ml milk; salt; vegetable oil; 200 g veal mince; 1 tbsp freshly chopped parsley; pepper (from the mill); 300 g fresh porcini mushrooms; 1 carrot; 150 g celeriac; 150 g kohlrabi; nutmeg (freshly grated)

588 kcal · 30 min · 4 servings

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Ingredients

30 g dried porcini mushrooms
800 ml chicken broth
100 g flour
1 egg
250 ml milk
salt
vegetable oil
200 g veal mince
1 tbsp freshly chopped parsley
pepper (from the mill)
300 g fresh porcini mushrooms
1 carrot
150 g celeriac
150 g kohlrabi
nutmeg (freshly grated)

Instructions

1. Pour the mushroom broth into a pot and warm it up slightly.
2. Remove the pot from the heat and add the dried mushrooms.
3. Let the mushrooms soak in the broth for about one hour.
4. Bring the broth with the mushrooms back to a boil.
5. Let the mixture simmer gently for about 25 minutes.
6. Meanwhile, mix all the pancake ingredients in a bowl until you have a smooth batter.
7. Season the batter with a pinch of salt.
8. Lightly grease a crepe pan with fat.
9. Pour two to three tablespoons of batter into the hot pan.
10. Tilt and swirl the pan to spread the batter evenly.
11. Bake the pancakes one after the other until golden yellow.
12. Mix the minced meat with one tablespoon of freshly chopped parsley.
13. Season the minced meat with salt and pepper.
14. Spread the cooked pancakes thinly with the meat mixture.
15. Roll up the spread pancakes.
16. Cut the rolls into strips about one centimeter wide.
17. Clean the porcini mushrooms and slice them into thin pieces.
18. Wash, clean, and peel the vegetables.
19. Slice the vegetables into thin pieces.
20. Cut out various shapes from the vegetables as desired.
21. Fry the pancake strips in a hot pan with two tablespoons of oil until golden brown on all sides.
22. Remove the fried strips and set them aside.
23. Add the porcini slices to the pan and sauté them briefly.
24. Strain the broth through a cloth to clarify it.
25. Add the prepared vegetables to the clear broth and bring it back to a boil.
26. Let the soup simmer at medium heat for about five minutes.
27. Season the soup with salt, pepper, and nutmeg.
28. Distribute the porcini slices and pancake strips onto the plates.
29. Pour the hot broth over the ingredients.
30. Garnish the soup with parsley and serve immediately.

Nutrition per serving

kcal: 588
Protein: 31 g · Fett/Fat: 40 g · Carbs: 27 g