Pastry Topped Mushroom and Onion Soup

"An unusual dish, this soup is placed in individual dishes and baked in the oven with a pastry top."
 
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Ready In:
50mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Heat oven to 200°C.
  • Soak the dried mushrooms in the boiling water for 10 minutes Drain, chop and reserve the liquid.
  • Heat half the oil in a pan and gently cook the onions and garlic for 10 mins add the sugar and cook for a further 5 minutes The onions should be dark golden brown.
  • In a separate pan heat the remaining oil and cook the flat mushrooms until tender and browned.
  • Add sherry, porcini liquid, stock, soy and potatoes to the onions and cook for 5 minutes Add the mushrooms and season well.
  • Spoon the soup into individual oven proof dishes. Moisten the rims of the dishes.
  • Roll out the pastry 10 about 1 cm larger than the dishes and place over the dish. Trim the edges and use to decorate if desired. Repeat with the other dishes.
  • Decorate the pie lids with any excess pastry if desired. Brush with egg and sprinkle with the dried herbs and sea salt.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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