Festive chanterelle soup

Peel the mushrooms and chop coarsely. Chop the bacon. Peel the onion and garlic. Cut the onion and celery into small cubes, chop the garlic.

Heat a saucepan with 1 tbsp. l. olive oil, add bacon and fry for 1 minute until the fat begins to render. Add onion, celery and garlic and cook until soft, 5 minutes. Then add the mushrooms and cook, stirring frequently, until the liquid has evaporated, 15 to 20 minutes.

Pour cognac into the pan and stir, scraping any browned juices from the bottom with a spatula. Pour in the wine, bring to a boil and cook for 2 minutes. Pour the broth into the pan and cook for 20 minutes. Remove the pan from the heat.

Grind the soup with a blender into a smooth puree. Add cream, salt and white pepper and stir. Ladle soup into 6 heatproof bowls or cups.

Preheat oven to 175°C. Roll out the dough on a floured surface and cut out six circles. Beat the egg and brush the edges of the dough with a brush. Cover the bowls with dough (greased side down) and seal tightly.

Brush the pastry lids with egg and place the bowls on a baking sheet a short distance apart. Place the soup in the oven for 15–20 minutes until the dough is golden.