Mushroom broth

Name: mushroom broth
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 8 slice cream butter puff pastry grab 10 slices, freeze; 300 g mushroom melange; 4 el traditional olive oil; 3 bunch onion; 10 twig fresh thyme tray; 750 ml tap water; 2 bouillon tablet; 8 tl extra virgin olive oil with truffle flavor; 1 medium sized egg beaten

Mushroom broth with lid of puff pastry.

Ingredients

Kitchen Stuff

8 oven-proof soup bowls

Directions

Defrost the puff pastry. Clean the mushrooms with kitchen paper and cut the larger ones in half.
Heat the oil in a soup pan and fry the mushrooms for 5 minutes on medium heat.
Cut the spring onion into rings and drizzle the leaves of the thyme and cook for another 1 min. Put the water with the bouillon tablet in a soup pan.
Bring to a boil and let it cook for 20 minutes on low heat. Allow the stock to cool down to lukewarm.
Preheat the oven to 175 ° C.
Spread the stock over the soup bowls and add 1 tsp of truffle oil to each bowl.
Cut out of the puff pastry circles that are just a little larger than the bowls.
Beat the egg. Brush the edges of the bowls with water and cover them with puff pastry. Press and brush with the beaten egg.
Place the bowls in the oven for about 15 minutes, until the puff pastries are baked and golden brown.
Put the bowls on the table and break the puff pastry open. Watch out, steam can come out! .