White wine cheese soup with puff pastry topping

Ingredients for 4 servings:

• 1 large onion(s)
• 1 clove(s) garlic
• 150 g mushrooms
• 30 g butter
• 1 tbsp flour
• ½ liter vegetable broth
• 1 cup of cream
• ¼ liter white wine
• 200 g cream cheese spread
• Salt
• Pepper, white
• 250 g puff pastry, frozen
• 1 egg yolk
• 50 g sesame seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with mushrooms

Finely dice the onion and garlic and sauté in the butter until translucent. Slice the mushrooms and sauté for 10 minutes. Dust with flour, pour in the broth, and simmer for 15 minutes. Add the cream, processed cheese, and white wine and bring to a boil. Season with salt and pepper. Ladle the soup into 4 ovenproof soup bowls and brush the rims of the bowls with beaten egg yolk. Cut out 4 circles from the puff pastry, each circle slightly larger than the circumference of the bowls. Place the pastry lids on the bowls and press them firmly around the edges. Brush with egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes, until the puff pastry has risen nicely. A great appetizer that really makes a statement.