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.