Soup with Crispy Dough Lid

Defrost the puff pastry. In the meantime, slice the mushrooms, rinse, dry and chop the parsley, grate the cheese. Heat the chicken soup. Preheat the oven to 200 degrees.

Sauté the mushrooms in the butter, season with salt and season with pepper. Divide the mushrooms evenly into ovenproof dessert bowls. Mix the chopped parsley with the grated cheese, 2/3 of the egg yolks and the juice of one lemon in a saucepan. Pour in the hot chicken soup in a leisurely manner, stirring constantly. Bring to a boil, pour over the mushrooms.

Roll out the dough, cut out the lids for the dessert bowls, glue the egg on the rim, cut out small mushrooms from the leftover dough, decorate the lids with them. Brush with egg. Bake at 200 °C for 12 to 15 minutes until golden.

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