Pie Crust Mushroom Soup
Source of Recipe
Internet
List of Ingredients
13 oz Large Field Mushrooms
2 oz Butter
1 Onion, finely chopped
1 Clove Garlic, crushed
1/4 c Plain Flour
3 c Chicken stock
2 tb Fresh Thyme leaves
2 tb Sherry
1 c Cream
1 Sheet Frozen Puff Pastry,
Thawed
1 Egg, Lightly beaten
Recipe
Preheat the oven to 400F degrees. Peel and roughly chop the
mushroom, including the stems. Melt the butter in a large saucepan, add
the onion and cook over medium heat for 3 minutes, or until soft. Add the
garlic and cook for another minute. Add the mushrooms and cook until soft.
Sprinkle with the flour and stir for 1 minute.
Stir in the stock and thyme and bring to the boil. Reduce the heat and
simmer, covered, for 10 minutes. Cool before processing in batches. Return
the soup to the pan, stir in the sherry and add cream, then pour into 4
ovenproof bowls (use small deep bowls rather than the wide shallow ones,
or the pastry may sag into the soup).
Cut the rounds of pastry slightly larger than the bowl tops and cover
each bowl with pastry. Seal the pastry edges and brush with the egg. Place
the bowls on a baking tray and bake for 15 minutes, or until golden and
puffed.
|
|
member logon
