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Forest mushroom soup
Creamy mushroom soup with celery.
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Ingredients
Directions
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Soak the mushrooms in water for 15 minutes. Let the puff pastry thaw.
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Chop the onion, finely chop the garlic and the celery in small cubes.
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In the meantime, heat the butter in a soup pot and fry the onion, garlic and celery for 7 minutes on medium heat.
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Add the flour and stir. Fry on low heat until the flour shines. This takes approx. 5 min.
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Take the mushrooms out of the moisture and keep separate. Strain the moisture through a clean, rinsed tea towel in a measuring cup.
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Make up to 1 liter with water (per 4 people). Add the liquid to the vegetables while stirring and bring to the boil. Keep stirring.
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Add the bouillon tablets and cook on low heat for 10 minutes. Stir occasionally. Purée the soup with a hand blender and pour through a sieve.
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In the meantime, preheat the oven to 180 ° C.
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With the protuberance, cut out molds from the puff pastry. Beat the egg.
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Brush the puff pastry with the beaten egg and fry on a baking sheet covered with parchment paper in approx. 15 min. Golden brown. Allow to cool.
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Dab the forest mushrooms dry with kitchen paper. Heat the butter and fry the mushrooms on low heat for 5 minutes and add to the soup.
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Remove the soup from the heat. Keep some whipped cream for garnishing and mix the rest of the whipped cream with the flour.
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Pour in the soup and stir. Put the pan back on low heat and let the soup stir with something stirring. Add some water if necessary.
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Divide the soup over the soup bowls. Make circles in the soup with the rest of the whipped cream and draw stripes from the inside out with a knife.
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Place a puff pastry in the middle.
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Nutrition
440Calories
Sodium0% DV1.185mg
Fat55% DV36g
Protein16% DV8g
Carbs6% DV19g
Fiber12% DV3g
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