Mushroom Soup with Polenta Pancakes

For the mushroom soup with polenta pancakes, prepare the pancake batter. Mix all the ingredients until smooth and let it stand for 10 minutes.

For the mushroom soup, heat the oil and fry the onion, garlic and the cleaned and cut mushrooms until light brown. Add the diced vegetables and pour in the vegetable soup. Cook the vegetables until al dente and still season the soup well.

For the chicken liver cream, clean the pieces of liver from fat residues and chop coarsely. Heat the oil in a pan, fry the garlic briefly and brown the liver pieces until they are cooked through. Let cool slightly and process the liver with the remaining ingredients in a cutter or with a blender to a fine cream.

For the polenta pancakes, bake thin pancakes from the prepared batter, one at a time, in a coated, oiled pan. Spread the pancakes with chicken liver cream and top with blanched spinach leaves.

Roll up and fry briefly in a pan. Cut into pieces and serve together with the mushroom soup. Sprinkle the mushroom soup with polenta pancakes with fresh chopped herbs.

Preparation Tip:

The polenta pancakes can also be served as a main course with salad only. It goes well with a sour cream and herb dip.

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