Puff Pastry Mushroom Soup
Material- 50 g butter
- 100 gr onion, chopped
- 100 g potatoes, cut into dice
- 400 grams button mushrooms
- 300 ml heavy cream
- 700 ml vegetable broth
Topping:
- 1 beaten eggs
- 100 gr grated parmesan cheese
Leather Material:
- 500 g puff pastry skin
How to Make
- Contents: heat the butter, saute onion until softened, put the potatoes, mushrooms, and cook until fragrant. Enter the vegetable broth, and cook until boiling. Remove and let cool.
- Enter the vegetables into a blender, process until smooth.
- Pour into a saucepan, add the heavy cream and remaining butter, and cook until boiling.
- Enter the soup in a heat resistant bowl, cover it with puff pastry. Brush with egg yolk, and sprinkle with parmesan cheese. Bake again until the ingredients are cooked and fluffy puff pastry
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Published: 2011-02-15T23:00:00-08:00
Puff Pastry Mushroom Soup
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