Recipe by Lani D
this is where pies came from. The layer of pastry is there purely to keep the soup warm. Great low cal, low fat alternative to other pies and a hearty winter soup to warm the hands and the heart.
- 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 See How It's Made
- 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.