Porcini Mushroom Soup Under the Puff Pastry Hood

A delicious mushroom dish for any occasion!

Rinse the mushrooms briefly but thoroughly. Then soak them with the Noilly Prat or half sherry/half white wine and the hot water for about twenty minutes.

In the meantime, peel and chop the onion and garlic. Remove the peel from the potatoes and carrots and cut into small cubes.

Heat the butter in a medium frying pan. Sauté garlic, onion, potatoes and carrots. Add the mushrooms with their pickling liquid and the soup. Cover the lid and cook on medium-low heat for twenty minutes.

Grind the soup as finely as possible. Pluck the thyme leaves from the twigs and add. If necessary, dilute the soup with water and season with salt and pepper. Cool.

About half an hour before serving, preheat the oven to 180 °C. Whip the cream until stiff.

Pour the soup into ovenproof cups and pour the cream over it.

Cut out rounds from the puff pastry, each about 1 cm larger than the diameter of the soup cups. Brush the outer edges of the cups with a small amount of egg white. Place the pastry rondelles loosely over the cups and press well to smooth the edges. Brush the top of the puff pastry with egg yolk.

Bake the porcini soup in the oven at 180 °C on the second rack from the bottom for about twenty minutes.

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