Hungarian mushroom soup with star croutons

Name: Hungarian mushroom soup with star croutons
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Organic Lemon; 2 Onions; 600 g brown mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sweet paprika; 1 TABLESPOON Vegetable broth (instant); 250 g Whipped cream; 2 disc/s (each approx. 75 g) TK-sheet pastry; 7-10 Tbsp Flour; 1 Egg yolk (Gr. M); 3 Stem/s Dill; 3 TABLESPOONS ripened cream; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

This mushroom soup is full of surprises: First lemon gives it a freshness kick, then puff pastry stars turn into crispy croutons. Clever!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Organic Lemon
2 Onions
600 g brown mushrooms
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sweet paprika
1 TABLESPOON Vegetable broth (instant)
250 g Whipped cream
2 disc/s (each approx. 75 g) TK-sheet pastry
7-10 Tbsp Flour
1 Egg yolk (Gr. M)
3 Stem/s Dill
3 TABLESPOONS ripened cream
baking paper

Directions

1
Wash the lemon hot, cut off 6 thin slices and set aside. Squeeze the rest of the lemon. Peel onions and chop finely. Clean the mushrooms, wash if necessary. Put a good 100 g of mushrooms aside, chop the rest of the mushrooms.
2
Heat 3 tablespoons of oil in a large pot. Brown the chopped mushrooms in it. Season with salt and pepper. Add onions and fry briefly. Sprinkle with 1 tsp. paprika, sauté briefly. Deglaze with 800 ml water and lemon juice. Stir in broth and cream, up to 3 tbsp, bring to the boil. Simmer covered for about 20 minutes.
3
Defrost puff pastry slices side by side for about 10 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Depending on the size, cut out 18-24 stars and place them on the tray. Whisk the egg yolk and the rest of the cream, brush the stars with it. Bake in a hot oven for about 10 minutes.
4
Wash the herbs and shake dry. Pluck off dill flags, chop parsley roughly. Cut the remaining mushrooms into slices and fry them in 1 tbsp. hot oil. Add parsley to the soup, puree finely and season to taste. Serve soup with mushrooms and lemon slices. Garnish with sour cream, puff pastry stars and dill.