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.