Cream Of Mushroom Soup With Puff Pastry
Total Time: 1 hr 30 mins
Preparation Time: 45 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 8 cups chicken stock
- 6 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 shallots, minced
- 3 tablespoons all-purpose flour
- 1 1/2 lbs fresh mixed mushrooms, coarsely chopped (cremini, porcini, portobellos and chanterelles)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup dry marsala or 1/3 cup brandy
- 1 cup cream (half and half)
- 2 tablespoons fresh chives, minced
Recipe
- 1 preheat oven to 400 degrees.
- 2 line two baking sheets with parchment paper.
- 3 roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
- 4 cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
- 5 place the rounds on the prepared pans.
- 6 beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
- 7 bake until golden brown and puffed, about 15 minutes.
- 8 remove to a wire rack and allow to cool.
- 9 bring the stock to a rapid simmer in a large saucepan.
- 10 meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
- 11 add the shallots and saute until translucent, 2 to 3 minutes.
- 12 stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
- 13 stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
- 14 remove from heat and whisk in the simmering stock.
- 15 return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
- 16 puree the soup in a blender or food processor in batches until smooth.
- 17 return soup to the pot and place over low heat; bring to a simmer.
- 18 stir in the marsala or brandy and simmer an additional 3 minutes.
- 19 stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
- 20 stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
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