Cream of Portobello Soup With Puff Pastry Tops

Recipe by startnover
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serve.
  • Prep time does not include refridgeration time.
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