Baked beer mushroom soup

Ingredients for 4 servings:

• 500 ml beer, light (pilsner tastes best)
• 250 g mushrooms of your choice, fresh
• 120 g bacon
• 2 onions
• 4 slices of puff pastry, each approx. 50 g
• 200 g crème fraîche
• 1 egg yolk
• 1 bunch of parsley
• salt and pepper
• 10 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and finely dice the mushrooms. Peel the onions and dice them along with the bacon. First, fry the bacon in the melted butter, then add the onions and mushrooms. Do not allow it to brown and deglaze with beer. Finely chop the parsley and add it. Stir in the crème fraîche. Season with salt and pepper and simmer for 5 minutes. Ladle into ovenproof soup bowls, brush the rims with beaten egg yolk. Roll out the puff pastry and cut out circles the size of the soup bowls. Place these on the soup bowls and press them firmly into the rim. Brush with egg yolk again. Bake in a preheated oven at 200°C for about 20 minutes, until the puff pastry has risen nicely. Serve immediately.