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.

Ingredients
Broth
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Dried mushrooms 20 g
Garnish
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Wild mushrooms 500 g
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Salt and Pepper
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Butter 30 g
Herb crepes
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Eggs 5 x
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Flat-leaved parsley 20 g
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Dill 15 g
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Chives 10 g
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Butter 20 g
Preparation
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Broth
- Bring two litres of water to a boil, add Knorr Concentrated Liquid Stock and dried mushrooms. Let it all brew gently
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Garnish
- Fry the mushrooms briefly and season with salt and pepper.
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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.
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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.