Mushroom soup with shrimps and dejlåg

Ingredients for Mushroom soup with shrimps and dejlåg

Instructions for Mushroom soup with shrimps and dejlåg

To prepare the Mushroom soup with shrimps and dejlåg recipe, please follow these instructions:

Lay the puff pastry to thaw-also the shrimp if they are purchased frozen. Cut the rodenderne of mushrooms, rinse them briefly under running cold water and press it dry in a tea towel.

Arrow and chop the onions fine. Rinse and chop the parsley. Chop the mushrooms roughly. Melt the butter in a pan and let the onions become clear. Add lemon juice and also came the mushrooms in the broth and add the white wine. and let the soup boil for low heat a few minutes. Season with salt and pepper.

Add the piskefløden and let the soup boil on low heat about 5 minutes. Stir from time to time. Pipe a butter bun of butter and flour. Whisk in the broth and let it cook another 5 minutes. Add the prawns and let them just heat through the soup, stir in the chopped parsley into the soup in bouillonskopperne. Advantage.

Slice the fillet crosswise the plates, so there will be 4 pieces. Roll the fillet pieces out to suit the cups. They should go a long way down on the sides. Brush the edges of the bowls with the beaten egg. Press the fillet eyelids stuck over each bowl and brush with egg. Came bouillonskopperne in the 225 degrees heat oven for about 15 minutes until the puff pastry is golden and crisp-server immediately.