Vegetable Soup With Mushroom Pancake Rolls Recipe

Name: Vegetable Soup With Mushroom Pancake Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain flour; 1 medium egg; 5 1/16 tablespoons semi-skimmed milk; 1 11/16 tablespoons dried porcini mushrooms; 2 tablespoons oil; 3/4 cup mushrooms sliced; 3 1/8 cups vegetable stock; 1 medium carrot peeled and diced; 4 tablespoons dry sherry; 1 tablespoon chopped parsley for garnish

Servings: persons

2 tablespoons plain flour
1 medium egg
5 1/16 tablespoons semi-skimmed milk
1 11/16 tablespoons dried porcini mushrooms
2 tablespoons oil
3/4 cup mushrooms sliced
3 1/8 cups vegetable stock
1 medium carrot peeled and diced
4 tablespoons dry sherry
1 tablespoon chopped parsley for garnish

1
For the pancake, whisk together the flour, egg, milk and a pinch of salt until smooth, then leave for 5 mins to rest. Place the porcini mushrooms in a food processor and grind until fine, then stir into the batter. Heat 1 tbsp of the oil in a frying pan. Pour in the batter and fry on both sides until golden brown. Set aside.
2
For the soup, heat the remaining oil in a frying pan and fry the white mushrooms. Add the mushroms to a saucepan with the stock and carrots and simmer for about 5 mins. Pour in the sherry and season with salt and pepper.
3
To serve, roll the pancake into a tube and cut it widthwise into thin slices. Place the slices in the serving bowls and pour the soup over them. Sprinkle with chopped parsley.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons plain flour, 1 medium egg, 5 1/16 tablespoons semi-skimmed milk, 1 11/16 tablespoons dried porcini mushrooms, and more.

Yes, Vegetable Soup With Mushroom Pancake Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Soup With Mushroom Pancake Rolls

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