2 Reviews

This was great! What a beautiful presentation too! Very rich and flavourful and worth the extra bit of effort. I made this the day before and was worried the pastry would cook before the soup would get hot, but the timing was actually perfect. I used Sherry.

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mommymakeit4u February 21, 2011

This soup is so delicious and also impressively beautiful so it's perfect for a small dinner party. I prepared it this morning and then was able to go out and do stuff and come home, get the rest of dinner prepared and pop the soup bowls into the oven 30 minutes before dinner was ready. I halved the recipe for just my husband and myself and made as written otherwise, except for the chives....mine are hidden under snow right now so I used minced green onion tops. Oh, and I also used my 'boat motor' immersion blender to puree the soup...I just did it sporadically in spots and ended up with some pureed mushrooms and some nice chunky bits. It DOES taste as good as it looks, it's SO delicious! Thanks for this recipe Homegirl, I'm planning on making this for my Aunt and Uncle Up North :)

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Hey Jude February 12, 2006
Cream of Portobello Soup With Puff Pastry Tops