Mushroom Cheese Soup
easy
45 mins
45 mins
Ingredients
- 6 rectangular slices (450 g) of deep-frozen puff pastry
- 50 g Sbrinz cheese (alternatively Parmesan)
- 1 egg (size S)
- 150 g Breakfast bacon in slices
- 400 g Mushrooms
- 100 g Gouda cheese
- 1 TABLESPOON Oil
- 1 TABLESPOON Flour
- 150 ml dry white wine
- 200 g Whipped cream
- 2 TABLESPOONS Instant vegetable stock
- 200 g Cream processed cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- baking paper
Directions
- 1
Place the puff pastry slices next to each other and defrost at room temperature. Grate the Sbrinz finely. Whisk the egg and brush the slices with it. Sprinkle 3 slices with cheese. Place 1 slice on top and press down. Cut into strips about 1 cm wide.
- 2
Turn in the opposite direction from the ends. Place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes, take out and let cool down. For the soup, cut bacon into strips. Clean, clean and slice the mushrooms. Grate Gouda. Heat oil in a pot. Brown the mushrooms and bacon in it until golden brown. Dust with flour and sauté briefly. Add white wine, cream and 1 litre water while stirring. Bring to the boil and stir in stock. Add processed cheese and Gouda bit by bit and stir in.
- 3
Brown the mushrooms and bacon in it until golden brown. Dust with flour and sauté briefly. Add white wine, cream and 1 litre water while stirring. Bring to the boil and stir in stock. Add processed cheese and Gouda bit by bit and stir in. Simmer for 2-3 minutes. Season to taste with salt, pepper and nutmeg. Add cheese sticks
- 4
Waiting time approx. 10 minutes
Nutrition Facts
450 kcal
19 g
34 g
15 g
More Delicious Recipes
