With a puff pastry bonnet

Ingredients

• 500g fresh wild mushrooms such as chanterelles or porcini mushrooms (depending on season and market availability).
• 1l beef or chicken stock, homemade if possible
• 2 medium-sized onions
• 1 carton of cream
• 1 carton of sour cream or crème fraiche
• 40g butter
• Fresh parsley and chives
• 30-40g fat free chopped flank
• 1 tablespoon of wheat flour
• 1 small packet of ready-made puff pastry
• 1 egg
• Spices (salt and pepper)

Preparation

1. Brush the wild mushrooms, preferably without water.
2. Cut the mushrooms into large chunks.
3. Sear the chopped bacon and onion with butter and allow them to become glassy.
4. Powder the mushrooms lightly with flour.
5. Cover the powdered mushrooms with the stock.
6. Stir a little cream and sour cream into the stock.
7. Season with salt and pepper.
8. Allow to simmer for 1 minute.
9. Mix in the blender.
10. Add a little cold butter and finely chopped parsley or chives.
11. Roll the puff pastry (make sure it is suitably thin, and cut out round pieces using a cup).
12. Brush the edges of the cups with whisked egg.
13. Fill with soup then and cover it with the cut out puff pastry.
14. Press the puff pastry firmly onto the edges.
15. Brush it again with whisked egg and lightly perforate.
16. Preheat the oven.
17. Keep the cups in oven for approx.15 minutes at 180° C until the puff pastry starts to brown.

Serving suggestion

No bread is required. The puff pastry bonnet will do.