Mushroom Vegetable Soup with Puff Pastry
Mushroom vegetable soup with puff pastry is a recipe with fresh ingredients from the category vegetable soup. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Mushrooms
- 1 bunch spring onions
- 2 carrots
- 2 tbsp butter
- 2 tsp lemon juice
- 800 ml hearty vegetable broth
- Salt
- ground pepper
- 450 g puff pastry (frozen)
- 2 egg yolks
Instructions
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1.
Clean the mushrooms and finely slice them.
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2.
Wash, trim, and cut the spring onions into diagonal rings about 2 cm wide, setting aside the tender green parts.
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3.
Peel the carrots and cut them into small sticks.
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4.
Sauté the carrots and the white and light green of the spring onions in hot butter; add vegetable broth, bring to a boil and simmer for about 8 minutes. Add mushrooms and spring onion greens and simmer for another 3 minutes. Season with lemon juice, salt, and pepper and taste.
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5.
Roll out puff pastry sheets and cut four circles that are 4 cm larger than the soup cups. Whisk egg yolks and brush the outer rim of each cup with yolk. Place the pastry lids loosely on the cups, pressing the edges firmly. Brush everything with remaining yolk. Arrange the cups on a baking tray and bake at 200°C for about 15 minutes until golden.
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6.
Serve hot.
