Cream of Mushroom Soup With Puff Pastry
Source of Recipe
tried and true
List of Ingredients
2 sheets frozen puff pastry, thawed
1 egg
1 tablespoon milk
8 cups chicken stock
6 tablespoons unsalted butter
3 tablespoons olive oil
3 shallots, minced
3 tablespoons all-purpose flour
1 1/2 lbs fresh mixed mushrooms, coarsly chopped (cremini, porcini, portobellos and chanterelles)
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup dry marsala or brandy
1 cup cream (half and half)
2 tablespoons fresh chives, minced Recipe
Preheat oven to 400 degrees.
Line to baking sheets with parchment paper.
Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
Place the rounds on the prepared pans.
Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
Bake until golden brown and puffed, about 15 minutes.
Remove to a wire rack and allow to cool.
Bring the stock to a rapid simmer in a large saucepan.
Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
Add the shallots and saute until translucent, 2 to 3 minutes.
Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
Stir in the mushrooms, salt and pepper and cook, stirring occasionaly for about 3 minutes.
Remove from heat and whisk in the simmering stock.
Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
Puree the soup in a blender or food processor in batches until smooth.
Return soup to the pot and place over low heat; bring to a simmer.
Stir in the Marsala or brandy and simmer an additional 3 minutes.
Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
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