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    You are in: Home / Recipes / Cream of Mushroom Soup With Puff Pastry Recipe
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    Cream of Mushroom Soup With Puff Pastry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Karen From Colorado's Note:

    A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Line two baking sheets with parchment paper.
    3. 3
      Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
    4. 4
      Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
    5. 5
      Place the rounds on the prepared pans.
    6. 6
      Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
    7. 7
      Bake until golden brown and puffed, about 15 minutes.
    8. 8
      Remove to a wire rack and allow to cool.
    9. 9
      Bring the stock to a rapid simmer in a large saucepan.
    10. 10
      Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
    11. 11
      Add the shallots and saute until translucent, 2 to 3 minutes.
    12. 12
      Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
    13. 13
      Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
    14. 14
      Remove from heat and whisk in the simmering stock.
    15. 15
      Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
    16. 16
      Puree the soup in a blender or food processor in batches until smooth.
    17. 17
      Return soup to the pot and place over low heat; bring to a simmer.
    18. 18
      Stir in the Marsala or brandy and simmer an additional 3 minutes.
    19. 19
      Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
    20. 20
      Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.

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    Nutritional Facts for Cream of Mushroom Soup With Puff Pastry

    Serving Size: 1 (300 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 638.4
    Calories from Fat 418
    Total Fat 46.4 g
    Saturated Fat 16.7 g
    Cholesterol 76.6 mg
    Sodium 592.9 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 1.0 g
    Sugars 4.4 g
    Protein 12.7 g

    The following items or measurements are not included:

    mixed mushrooms

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