Cream Of Portobello Soup With Puff Pastry Tops

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 onions, chopped
• 1 1/2 lbs portabella mushrooms
• salt and pepper
• 3 cups chicken broth
• 1 cup heavy cream
• 2 -3 tablespoons dry sherry or 2 -3 tablespoons orange juice
• 1/4 cup thinly sliced fresh chives
• 1 (17 1/4 ounce) package frozen puff pastry, thawed
• 1 large egg, beaten

Recipe

• 1 quarter and thinly slice the mushrooms.
• 2 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.
• 3 add broth and cream and simmer 15 minutes.
• 4 in a blender puree half of the mixture, it is hot so be careful when blending.
• 5 stir puree and sherry or juice into the soup remaining in the pan.
• 6 heat soup till hot, season with salt and pepper and set aside to cool.
• 7 divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
• 8 using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
• 9 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.
• 10 brush the tops with more egg.
• 11 refrigerate 1 hour or up to 1 day in advance.
• 12 when ready to serve preheat oven to 400°f.
• 13 put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
• 14 serve.
• 15 prep time does not include refridgeration time.