Shi-takea soup with puffs

Name: shi-takea soup with puffs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 25 g butter; 25 g flour; 1 egg; 2 pots poultry feast a 380 ml; 100 ml dry sherry; 2 stems celery in pieces; 1 tablespoon fresh rosemary; 2 cloves garlic in slices; 1 dried chili pepper; 100 g shii takes in coarse pieces; 3 bunch onions in rings

A tasty recipe. The starter contains the following ingredients: poultry, butter, flour, egg, poultry meat (a 380 ml), dry sherry, celery (in pieces), fresh rosemary, garlic (in slices), dried chili pepper, shiitake (in coarse pieces ) and spring onions (in rings).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 200 ° C. Put 50 ml of water with butter and pinch of salt to the boil in a small pan. Add flour in one go and stir well with a wooden spoon until dough ball is created. Take the pan of fire and stir egg through dough. Continue stirring until dough is firm and shines. With wet teaspoon, create 24 pieces of batter on baking sheet covered with parchment paper. 15 min. In oven golden brown and airy (do not open door in the meantime). Remove the sauces from the oven and allow to cool on the grid.
Pour in the pan fond and 400 ml water. Add sherry, celery, rosemary, garlic and crumbled chili pepper. Broth the broth to the boil and let it gently cover with the lid on pan for 15 min. Broth above other pan seven. Add Shii-takes and let it simmer for 5 minutes. Season with salt and pepper and create in four deep plates. Place the sauces in stock and sprinkle the spring onions.