Cream of Portobello Soup With Puff Pastry Tops
photo by startnover
- Ready In:
- 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.
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This soup is so delicious and also impressively beautiful so it's perfect for a small dinner party. I prepared it this morning and then was able to go out and do stuff and come home, get the rest of dinner prepared and pop the soup bowls into the oven 30 minutes before dinner was ready. I halved the recipe for just my husband and myself and made as written otherwise, except for the chives....mine are hidden under snow right now so I used minced green onion tops. Oh, and I also used my 'boat motor' immersion blender to puree the soup...I just did it sporadically in spots and ended up with some pureed mushrooms and some nice chunky bits. It DOES taste as good as it looks, it's SO delicious! Thanks for this recipe Homegirl, I'm planning on making this for my Aunt and Uncle Up North :)