Vegetable Soup With Mushroom Pancake Rolls

• 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

1. 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.
2. 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.
3. 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.

flour, egg, milk, porcini mushrooms, oil, mushrooms, vegetable stock, carrot, sherry, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18491 (may not work)