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Mushroom Broth with Herb Crepes

A fantastic way to serve this particular broth is to present it in a glass teapot on the table. Pour it over the garnish when guests are seated. This creates an additional experience.

Mushroom Broth with Herb Crepes – Recipe
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Broth

Garnish

  • Wild mushrooms 500.0 g
  • Salt And Pepper
  • Butter 30.0 g

Herb crepes

  • Eggs 5.0 x
  • Flat-leaved parsley 20.0 g
  • Dill 15.0 g
  • Chives 10.0 g
  • Butter 20.0 g

Preparation

  1. Broth

    • Bring two litres of water to a boil, add Knorr Concentrated Liquid Stock and dried mushrooms. Let it all brew gently

  2. Garnish

    • Fry the mushrooms briefly and season with salt and pepper.

  3. Herb crepes

    • Pick the herbs and chop the chives.
    • Beat the eggs in a separate bowl and add the spices and some pepper.
    • Heat some butter in a frying pan to make the spice crepes.
    • Cut the crepes into strips.

  4. Presentation

    • Divide the mushrooms and herb crepes over the plates.
    • Strain the broth through a fine sieve and pour the hot broth onto the plates at the table.