Forest mushroom soup

Soak the mushrooms in water for 15 minutes. Let the puff pastry thaw.

Chop the onion, finely chop the garlic and the celery in small cubes.

In the meantime, heat the butter in a soup pot and fry the onion, garlic and celery for 7 minutes on medium heat.

Add the flour and stir. Fry on low heat until the flour shines. This takes approx. 5 min.

Take the mushrooms out of the moisture and keep separate. Strain the moisture through a clean, rinsed tea towel in a measuring cup.

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.

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.

In the meantime, preheat the oven to 180 ° C.

With the protuberance, cut out molds from the puff pastry. Beat the egg.

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.

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.

Remove the soup from the heat. Keep some whipped cream for garnishing and mix the rest of the whipped cream with the flour.

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.

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.

Place a puff pastry in the middle.