Creamy Mushroom Soup with Puff Pastry Stars
Soup
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This creamy mushroom soup with puff pastry stars, prepared in the Thermomix®, is a vegetarian dish with brown mushrooms, onions, and a hint of lemon. The soup is suitable as a festive appetizer or a warming dish for autumn/fall and winter. In 75 minutes, including 45 minutes of active time, 4 servings are created. Ideal for lovers of light cuisine and mushroom dishes.
Ingredients (15 ingredients)
-
1 Stück Organic lemon
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2 Stück Onions
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600 g Brown mushrooms
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4 EL Oil
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nach Geschmack Salt
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nach Geschmack Pepper
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nach Geschmack Sweet paprika
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1 EL Vegetable broth (instant)
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250 g Heavy cream
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2 Scheibe/n Frozen puff pastry
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Flour for the work surface
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1 Stück Egg yolk (size M)
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3 Stiel Dill
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3 EL Sour cream
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Parsley
Preparation (13 steps)
Prepare the lemon
Wash the organic lemon in hot water, cut off 6 thin slices and set aside. Squeeze the rest of the lemon and set the juice aside.
Chop the onions
Peel and quarter the onions and place them in the mixing bowl. Chop for 3 sec/speed 5. Scrape down the sides with the spatula.
Sauté the onions
Add 2 tablespoons of oil to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.
Prepare the mushrooms
Clean the mushrooms, wash if necessary, and pat dry. Set aside about 100 g of mushrooms and cut the rest into rough pieces.
Chop the mushrooms
Add the roughly chopped mushrooms to the onions in the mixing bowl and chop for 5 sec/speed 4. Scrape down the sides with the spatula.
Fry the mushrooms
Season the chopped mushrooms with salt, pepper and 1 teaspoon of paprika powder. Fry for 5 min/120°C/speed 2 without the measuring cup.
Cook the soup
Add 800 ml of water, lemon juice, 1 tablespoon of vegetable broth and 220 g of heavy cream to the mixing bowl. Cook for 20 min/100°C/speed 1.
Prepare the puff pastry stars
Let the puff pastry sheets thaw side by side for about 10 minutes. Preheat the oven to 200°C top/bottom heat (180°C convection oven). Line a baking sheet with baking paper.
Cut out and bake the puff pastry stars
Depending on the size, cut out 18-24 stars from the puff pastry and place them on the prepared baking sheet. Whisk together 1 egg yolk and 3 tablespoons of cream and brush the stars with it. Bake in the preheated oven for about 10 minutes.
Puree the soup
Roughly chop the parsley and add it to the soup in the mixing bowl. Puree for 30 sec/speed 8-10, slowly increasing the speed.
Season the soup
Season the soup with salt and pepper and add some lemon juice if necessary. Heat for 3 min/80°C/speed 1.
Fry the mushrooms
Slice the remaining 100 g of mushrooms. Heat 1 tablespoon of oil in a pan and sauté the mushrooms in it until browned.
To Serve
Wash and shake the herbs dry. Pluck the dill fronds. Arrange the soup in bowls, garnish with the fried mushrooms and lemon slices. Serve with a dollop of sour cream, puff pastry stars and dill.
Finished cooking? Great! 🎉
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