🍲 Creamy Porcini Mushroom Soup with Puff Pastry Sticks

Name: Creamy Porcini Mushroom Soup with Puff Pastry Sticks
Total time: 30 min
Yield: 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 fresh chopped rosemary; 1 tsp fresh chopped thyme; 1 tsp fresh chopped oregano; 150 g whole wheat puff pastry; 25 g spelt whole wheat flour (for the work surface); 1 egg yolk; 1 tsp cumin seeds; 2 tbsp olive oil (20 ml); 150 ml whipping cream; 1 tbsp oregano

432 kcal · 30 min · 4 servings

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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 fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp fresh chopped oregano
150 g whole wheat puff pastry
25 g spelt whole wheat flour (for the work surface)
1 egg yolk
1 tsp cumin seeds
2 tbsp olive oil (20 ml)
150 ml whipping cream
1 tbsp oregano

Instructions

1. Clean the porcini mushrooms (except for two pieces) and cut them into small cubes.
2. Peel the onion and garlic and dice them finely.
3. Heat the butter in a pot.
4. Sauté the onion, garlic cubes, and mushrooms over medium heat for 3 to 4 minutes.
5. Deglaze the mixture with vinegar and broth.
6. Add the herbs.
7. Let the soup simmer over medium heat for 20 to 25 minutes.
8. Roll out the puff pastry on a floured work surface.
9. Cut the dough into 2 cm wide strips.
10. Twist the strips into a spiral shape.
11. Brush the sticks with a little egg yolk.
12. Sprinkle cumin over them.
13. Place the sticks on a baking sheet lined with baking paper.
14. Bake the sticks in the preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 10 to 15 minutes until golden yellow.
15. Slice the two remaining porcini mushrooms.
16. Heat oil in a pan over medium heat.
17. Fry the mushroom slices for about 3 minutes until golden brown on both sides.
18. Remove the mushrooms and let them drain on kitchen paper.
19. Puree the soup finely with a hand blender.
20. Stir the cream into the soup.
21. Bring the soup to a boil.
22. Season the soup with salt, pepper, and nutmeg.
23. Foam the soup again with the hand blender.
24. Fill the porcini mushroom soup into bowls.
25. Garnish the soup with oregano leaves.
26. Serve the soup with the fried mushroom slices and a puff pastry stick.

Nutrition per serving

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