CREAM OF FIELD MUSHROOM SOUP WITH A FILO PASTRY BASKET
Another delicious recipe from our chef.
1 kg of field mushrooms
500 g potatoes
1 kg onions
1 l of vegetable stock
100 ml olive oil
Sprig of thyme
1. Place the mushrooms, onion, and potatoes onto an enameled GN container with olive oil, thyme, salt, and pepper for 20 minutes on hot air mode at 150°C.
2. Transfer the ingredients into a pot, add stock and cook until soft. Mix after cooking to a smooth consistency.
3. In the meanwhile butter 3 layers of filo pastry, put on a mold, and bake for 4 minutes at 180°C.
4. When baked, decorate the soup with sour cream, filo pastry basket with vegetables.