Forest mushroom soup with puff pastry topping

Ingredients

• 4 sheets puff pastry (square, about 300 g, frozen)
• 2 egg yolks
• 400 g fresh mixed forest mushrooms
• 2 shallots
• 2 tsp porcini powder
• 2 tbsp chopped parsley
• 4 tbsp clarified butter
• 400 ml hearty beef broth (homemade or instant)
• 150 g crème fraîche
• Salt
• pepper (from grinder)
• 2 tbsp chives rings

Instructions

1. 1.

   Clean the mushrooms and cut them into small pieces if desired. Peel and finely dice the shallots.

2. 2.

   Heat the clarified butter in a pot and sauté the mushrooms, shallots, and parsley for 3-4 minutes. Stir in the porcini powder, pour in the broth, bring to a boil, then simmer gently for about 10 minutes; season with salt and pepper. Fold in the crème fraîche and ladle into soup cups.

3. 3.

   Roll out the puff pastry on a lightly floured surface, cut out four circles slightly larger than the soup cups. Beat the egg yolks and brush the cup rims with them. Place a pastry circle over each cup, press down, brush with remaining yolk, and bake in a preheated oven at 200°C for about 15 minutes. Serve immediately.