Mushroom Soup with Puff Pastry Crust

Ingredients

• 500 g mushrooms
• 2 shallots
• 1 tbsp butter
• 2 tsp lemon juice
• 150 g crème fraîche
• 0.5 bunch Parsley
• Salt
• Pepper
• 250 g frozen puff pastry
• 2 egg yolks

Instructions

1. 1.

   Peel and finely chop the shallots, then sauté them in butter. Clean the mushrooms; set aside 100 g, coarsely chop the rest and drizzle with lemon juice. Add the chopped mushrooms to the onions and cook until the liquid evaporates. Puree the mushrooms finely and mix with vegetable broth, bring to a boil once. Stir in crème fraîche, season with salt and pepper. Slice the remaining mushrooms into thin strips. Finely chop parsley and combine both with the soup.

2. 2.

   Roll out puff pastry sheets and cut four circles that are 4 cm larger than the soup cups. Whisk the egg yolks and brush the outer rim of each cup with yolk. Gently place the pastry circle on top, pressing the edges to seal. Cut shapes from the pastry scraps and set them on the tops. Brush everything with remaining yolk. Place the cups on a baking tray and bake at 220°C for about 15–20 minutes until golden.

3. 3.

   Serve hot.