Crepe Porcini Soup

Ingredients

• 30 g dried porcini mushrooms
• 800 ml chicken broth
• 100 g flour
• 1 egg
• 250 ml milk
• Salt
• vegetable oil
• 200 g veal patty
• 1 tbsp freshly chopped parsley
• pepper (ground)
• 300 g fresh porcini mushrooms
• 1 Carrot
• 150 g celeriac
• 150 g kohlrabi
• Nutmeg (freshly grated)

Instructions

1. 1.

   Warm the stock gently in a pot, remove from heat, add the dried mushrooms and soak for about an hour. Then bring to a boil and simmer for about 25 minutes.

2. 2.

   Meanwhile, whisk all ingredients for the crepes into a smooth batter in a bowl and season with a pinch of salt.

3. 3.

   Lightly oil a crepe pan and pour in 2–3 Tbsp of batter. Tilt and rotate the pan to spread the batter evenly, then cook successive golden‑yellow crepes.

4. 4.

   Mix the veal patty with 1 Tbsp freshly chopped parsley and season with salt and pepper.

5. 5.

   Spread the patty mixture thinly over each crepe, roll them up, and cut into strips about 1 cm wide.

6. 6.

   Clean the porcini mushrooms and slice them thinly.

7. 7.

   Wash, peel, and slice the carrot, celeriac, and kohlrabi thinly. Cut out various shapes if desired.

8. 8.

   Pan‑fry the crepe strips in a hot pan with 2 Tbsp oil until golden brown all around. Remove and set aside.

9. 9.

   Add the sliced porcini mushrooms to the pan and sauté briefly.

10. 10.

    Strain the stock through a cheesecloth, then bring the broth with the vegetables back to a boil. Simmer over medium heat for about 5 minutes and season with salt, pepper, and nutmeg.

11. 11.

    Arrange the mushroom slices and crepe strips on plates, pour the hot broth over them, garnish with parsley, and serve immediately.