Cream of Mushroom Soup With Puff Pastry

READY IN: 1hr 30mins
SERVES: 8-10




  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper.
  • Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
  • Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
  • Place the rounds on the prepared pans.
  • Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
  • Bake until golden brown and puffed, about 15 minutes.
  • Remove to a wire rack and allow to cool.
  • Bring the stock to a rapid simmer in a large saucepan.
  • Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
  • Add the shallots and saute until translucent, 2 to 3 minutes.
  • Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
  • Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
  • Remove from heat and whisk in the simmering stock.
  • Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
  • Puree the soup in a blender or food processor in batches until smooth.
  • Return soup to the pot and place over low heat; bring to a simmer.
  • Stir in the Marsala or brandy and simmer an additional 3 minutes.
  • Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
  • Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.