Mushroom Cream Soup with Ravioli Croutons

This soup has a very multifaceted taste and wonderful aroma. Ravioli are prepared in the form of croutons filled with ricotta.

Ingredients

• fresh mushrooms 250 g
• chicken broth 1 l
• cream 20% 100 ml
• ricotta 250 g
• parmesan 40 g
• butter 40 g
• olive oil 3 tbsp l.
• shallottes 1 pc.
• flour 40 g
• eggs 5 pcs.
• sprig of thyme 1 pc.
• sprig of parsley 2 pcs.
• lemon 1 pc.
• sandwich bread 16 pcs.
• salt to taste

Directions

1. Cut out circles from the toast bread with a round mold.
2. We rub the cheese, remove the zest from the lemon. Add salt and pepper.
3. We heat the broth, chop the onion finely, cut the mushrooms into slices. Fry mushrooms in olive oil and add finely chopped parsley.
4. Next, beat 3 eggs and 1 protein and alternately dip each loaf of bread into the mixture. For the ravioli: roll out the croutons soaked in an egg with a rolling pin. Put the ricotta minced meat on one renka and cover with another piece on top. Press the edges of the croutons tightly with our hands - we get ravioli.
5. Melt the butter with a little olive oil, add a sprig of thyme. After a minute, take out the thyme, add the onion, heat for a minute and put in the sifted flour. Warm up and remove from heat. Pour in the broth, stir thoroughly and cook, stirring constantly, for 4 minutes. Add chicken yolk whipped with cream to the broth, mix and cook for a couple of minutes.
6. Fry the ravioli in the remaining oil.
7. Putting together our cream soup: put fried mushrooms on the bottom, fill with cream soup, put ravioli on top and decorate to taste.