Cream of mushroom soup with puff pastry

Ingredients for 4 servings:

• 400 g mushrooms, fresh
• 1 m.-sized potato(s)
• 1 m.-sized onion(s)
• 400 ml sweet cream
• 300 ml water
• 1 tsp vegetable broth, instant
• Salt
• pepper
• Caraway seeds
• 2 slices of puff pastry (10 cm x 10 cm, frozen)
• 1 small onion(s) , small
• 50 g lean diced ham
• 50 g sheep’s cheese
• 3 small mushrooms, fresh
• 1 egg(s)
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the soup, clean or peel the 400g of mushrooms, the potatoes, and the onion, and chop them finely. Sauté everything in a little oil with a little caraway and pepper for about 5 minutes. Then deglaze with water and add 1 teaspoon of vegetable stock. Cook everything until the potatoes and mushrooms are soft. Then puree everything well (!) and season with the cream. Season to taste with salt and pepper. Be careful not to make the soup too salty, as the puff pastry filling contains ham! For the filling, thaw the puff pastry squares slightly according to the package instructions and cut each into 4 equal pieces. Peel or clean the small onion and the 3 mushrooms, and finely dice them. Fry them together with the ham cubes until crispy. Season with pepper, if desired. In the meantime, separate the egg and brush the puff pastry pieces with the egg white. Cut the feta cheese into small crumbs. Once the filling is cooked, fill the puff pastry pieces with it, add some feta cheese, and fold them over. Press the puff pastry parcels together with a fork and brush with a little egg yolk. Bake the puff pastry parcels for about 5-10 minutes in a preheated oven at 170°C (top/bottom heat). Serve with the soup and serve immediately.