Clear Forest Mushroom Soup with Flädle

Mix flour, liquid egg, butter, milk and a pinch of salt to make a smooth pancake batter. Add 1 tbsp. each parsley and chives and stir in a little nutmeg. In a frying pan with clarified butter, fry the pancakes and let them cool down.

Clean and finely chop the mushrooms, finely dice the bacon and onion. Fry the bacon in a saucepan and sauté the onion in it. Add a little butter and the mushrooms and sauté. Season with pepper, marjoram, salt and caraway seeds and fill up with poultry stock. Do everything in about 10 minutes, then season.

Roll up the pancakes, cut them into small pieces and add them together with the remaining herbs. Arrange the soup and bring to the table.

Our tip: Use bacon with a subtle smoky note!

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