Mushroom Soup with Puff Pastry

Ingredients

Butter

2 tbsp

Chopped onion

100 g

Coarsely chopped fresh shiitake mushrooms

120 g

Coarsely chopped fresh button mushrooms

120 g

Coarsely chopped fresh oyster mushrooms

120 g

Flour

2 tbsp

Chicken stock

1.2 - 1.5 lit

Salt & Pepper

To taste

Cream

To serve


Ready made puff pastry

1 pkt

Eggs (for egg wash)

1 no


Method

  1. Melt butter in a saucepan over medium heat. Sauté onions for 2 minutes or until soft.
  2. Add fresh shiitake, button mushrooms and oyster mushrooms. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated.
  3. Stir in the flour and cook for 1 minute.
  4. Stir in the chicken broth. Bring to a boil, stirring constantly. Let cool.
  5. Place soup in a blender or food processor and process until smooth.
  6. Add salt and pepper and some cream. Pour into serving mugs.
  7. Place a piece of cut-out puff pastry over the mug and apply a layer of egg wash over.
  8. Bake in a pre-heated oven for 10 to15 minutes or until pastry is golden brown.

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