Mushroom bouillon with flädle

Name: Mushroom bouillon with flädle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5-10 g dried porcini; 2 Eggs (Gr. M); 3 tablespoons (approx. 45 g) Flour; 7-10 Tbsp salt, white pepper; 150 ml milk, 2 tsp + 1 tbsp oil; 1 onion, 1 large carrot; 150 g Mushrooms; 1 1/2 l Vegetable broth; 2 TABLESPOONS Sherry; 2-3 stem(s) Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5-10 g dried porcini
2 Eggs (Gr. M)
3 tablespoons (approx. 45 g) Flour
7-10 Tbsp salt, white pepper
150 ml milk, 2 tsp + 1 tbsp oil
1 onion, 1 large carrot
150 g Mushrooms
1 1/2 l Vegetable broth
2 TABLESPOONS Sherry
2-3 stem(s) Parsley

Directions

1
If necessary, chop the porcini finer. Stir with eggs, flour, 1 pinch of salt and milk until smooth. Leave to swell for approx. 10 minutes
2
Heat 2 tsp. oil in portions. Bake 2 pancakes from the dough and roll up
3
Peel and chop the onion. Peel, wash and finely chop the carrot. Clean, wash and slice the mushrooms. Fry them in 1 tbsp. hot oil. Take out
4
Sauté the onion and carrot in the frying fat. Pour in broth, bring to the boil. Simmer for about 8 minutes. Add mushrooms. Season with salt, pepper and sherry
5
Wash and chop the parsley. Cut the pancakes into slices and put them into soup bowls. Spread bouillon and parsley over them