Coming home from Germany, I recalled the zwiebel suppe we had at Cafe Gerlinde, the restaurant run by the Beh family within their picturesque B&B. So I made Champignon Suppe (otherwise unglamorously known as button mushroom soup) *haha*.
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| Baking in the oven... for once it didn't burn |
Just like how Gerlinde does it, I added white wine to the soup (but I was too lazy to use stock, and too health-conscious to use artificial flavorings) made from frying the sliced mushrooms, garlic, onions in butter then dumping water...Then I sealed the soup with some ready-made pastry skin and happily painted it with egg yolk which is why it is so pretty.
We had it with some tough ass striploin I bought at Shop & Save (this is why you must marinate your cheap meat for days). I was too lazy to make a sauce, so we had it with some garlic sauce we bought back from Germany (mercifully no stomachache, despite carting that and curry sauce all over Germany and back).
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