John Myers
Mushroom Soup with Hood
The perfect mushroom soup with hood recipe with a picture and simple step-by-step instructions.
- 500 g Fresh mushrooms
- 4 small Red onions
- 0,5 bunch Parsley
- 3 tbsp Oil
- Salt and pepper
- 1,5 liter Mushroom stock
- 4 cl Port white
- 1 tbsp Lemon juice
- 100 g Sour cream
- 2 tbsp Double cream
- 200 g Puff pastry roll
- Flour
- 1 Egg yolk
- 2 tbsp Milk
- Clean the mushrooms and cut into pieces. Peel the onion and cut into rings. Wash, dry and roughly chop the parsley. Heat the oil in a saucepan and sauté the mushrooms with the onions, season well with salt and pepper. Add the parsley.
- Pour in the mushroom stock, port wine and lemon juice. Let simmer for about 4 minutes over a mild heat. Then stir the sour cream and the double cream into the hot, but no longer boiling soup. Pour the cooled soup into soup bowls. Preheat the oven to 200 ° C.
- Roll out the puff pastry on a floured work surface and cut out circles that are at least 1cm larger than the soup bowls.
- Cover the soup bowls with the batter and decorate. Mix the egg yolks with the milk and brush the puff pastry with it. Bake in the oven on the middle rack for about 10 minutes until crispy and brown. Serve hot.
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