Recipe by startnover
This tastes as good as it looks!
Top Review by mommymakeit4u
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.
- 2 tablespoons butter
- 2 onions, chopped
- 1 1⁄2 lbs portabella mushrooms
- salt and pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 2 -3 tablespoons dry sherry or 2 -3 tablespoons orange juice
- 1⁄4 cup thinly sliced fresh chives
- 1 (17 1/4 ounce) package frozen puff pastry, thawed
- 1 large egg, beaten
Directions See How It's Made
- Quarter and thinly slice the mushrooms.
- Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
- Add broth and cream and simmer 15 minutes.
- In a blender puree half of the mixture, it is hot so be careful when blending.
- Stir puree and sherry or juice into the soup remaining in the pan.
- Heat soup till hot, season with salt and pepper and set aside to cool.
- Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
- Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
- Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
- Brush the tops with more egg.
- Refrigerate 1 hour or up to 1 day in advance.
- When ready to serve preheat oven to 400°F.
- Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
- Prep time does not include refridgeration time.