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 button mushrooms, onions and a hint of lemon. The soup is suitable as a festive appetizer or a warming dish for autumn and winter. In 75 minutes, including 45 minutes of active preparation time, 4 servings are created. Ideal for lovers of light, vegetarian cuisine.
Ingredients (15 ingredients)
-
1 Stück Organic lemon
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2 Stück Onions
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600 g Brown button 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 powder
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1 EL Vegetable broth (instant)
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250 g Whipping 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 (Gr. 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 lemon
Wash the organic lemon in hot water, cut off 6 thin slices and set aside. Squeeze the rest of the lemon and set aside the juice.
Chop onions
Peel and quarter the onions and place in the mixing bowl. Chop for 3 seconds/speed 5. Use the spatula to push down.
Sauté onions
Add 2 tablespoons of oil to the onions in the mixing bowl and sauté for 3 minutes/120°C/speed 1.
Prepare mushrooms
Clean the mushrooms, wash if necessary and pat dry. Set aside a good 100 g of mushrooms and cut the rest into coarse pieces.
Chop mushrooms
Add the coarsely chopped mushrooms to the onions in the mixing bowl and chop for 5 seconds/speed 4. Use the spatula to push down.
Fry mushrooms
Season the chopped mushrooms with salt, pepper and 1 teaspoon of paprika powder. Fry for 5 minutes/120°C/speed 2 without a measuring cup.
Cook soup
Add 800 ml water, lemon juice, 1 tablespoon vegetable broth and 220 g whipping cream to the mixing bowl. Cook for 20 minutes/100°C/speed 1.
Prepare puff pastry stars
Let the puff pastry slices thaw next to each other for about 10 minutes. Preheat the oven to 200°C top/bottom heat (180°C circulating air). Line a baking sheet with baking paper.
Cut out and bake puff pastry stars
Depending on the size, cut out 18-24 stars from the puff pastry and place on the prepared baking sheet. Whisk 1 egg yolk and 3 tablespoons of cream and brush the stars with it. Bake in the preheated oven for about 10 minutes.
Puree soup
Roughly chop the parsley and add to the soup in the mixing bowl. Puree for 30 seconds/speed 8-10, slowly increasing the speed.
Season soup
Season the soup with salt and pepper and add a little lemon juice if necessary. Heat for 3 minutes/80°C/speed 1.
Fry mushrooms
Cut the remaining 100 g of mushrooms into slices. Heat 1 tablespoon of oil in a pan and sear the mushrooms in it.
Arrange
Wash and shake the herbs dry. Pluck 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.
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Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Celery
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