Pie Crust Mushroom Soup
photo by Peter J
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 400 g field mushrooms
- 1 small onion, diced
- 1 garlic clove
- 1⁄4 cup plain flour
- 3 cups vegetable stock
- 1 tablespoon thyme leaves
- 1 tablespoon sherry wine
- 1 cup fat-free evaporated milk
- 1 sheet puff pastry
- 1 eggs, beaten or 1 tablespoon nonfat milk
directions
- Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
- In a non-stick heavy-based pan, add some liquid and cook the onion until they're soft. Add the garlic and cook for 1 minute after. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute.
- Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before lightly processing the mix with a stick. I like mine with a lot of texture so do it to your own taste.
- Stir in the sherry and the evaporated milk.
- Pour mix into 4 ovenproof bowls or individual serving casserole dishes/ramekins. Use small deep dishes in any case so the pastry doesn’t flop into the soup.
- Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
- Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
- Bake for 15 minutes until golden and puffed.
- Serve steaming hot.
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Reviews
-
This is very complimentary of the field mushrooms and really hightlights them, the complete treat for mushroom lovers! It has great presentation with a certain element of mystery, and because it stays warm so long would make a great starter for a dinner parter because late arrivals would find it warm and inviting some time later. I could go one forever, try it yourself!
RECIPE SUBMITTED BY
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