Vegetable broth with mushroom pancake rolls

Name: Vegetable broth with mushroom pancake rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Flour; 1 Egg; 7-10 Tbsp Salt; 75 ml Milk; 1 (5 g) Bag of dried porcini mushrooms; 2 TABLESPOONS Oil; 75 g Mushrooms; 1 medium-sized carrot; 3/4 l Vegetable broth; 3-4 Tbsp dry sherry; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Flour
1 Egg
7-10 Tbsp Salt
75 ml Milk
1 (5 g) Bag of dried porcini mushrooms
2 TABLESPOONS Oil
75 g Mushrooms
1 medium-sized carrot
3/4 l Vegetable broth
3-4 Tbsp dry sherry
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Mix flour, egg, 1 pinch of salt and milk until smooth. Leave to swell for 5 minutes. Finely grind the porcini mushrooms in the universal chopper and stir into the pancake batter. Heat 1 tablespoon of oil in a large pan, pour in the pancake batter, spread it out and bake a golden yellow pancake while turning it. Slide onto a plate and roll up firmly. Clean, wash and slice the mushrooms. Heat the remaining oil, fry the mushrooms in it and take them out. Peel, wash and chop the carrot. Bring the stock to the boil. Add the carrots and cook on low heat covered for about 5 minutes. Add the mushrooms. Season to taste with sherry, salt and pepper. Wash parsley, dab dry and chop finely. Cut pancakes into thin rolls and put them into soup bowls. Fill up with hot stock. Serve sprinkled with parsley
2
Cutlery: Seal & Berking
3
Decoration: The Hamburg Christmas shop