Vegetable Soup With Mushroom Pancake Rolls - cooking recipe

Ingredients

2 tbsp plain flour
1 medium egg
75 ml semi-skimmed milk
5 g dried porcini mushrooms
2 tbsp oil
75 g mushrooms, sliced
750 ml vegetable stock
1 medium carrot, peeled and diced
3-4 tbsp dry sherry
1 tbsp chopped parsley, for garnish

Preparation

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.
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.
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.