Cream of Mushroom Soup Topped with Puff Pastry

12
Ingredients

30m
Prep Time

45m
Cook Time

1h 15m
Ready In

Recipe: #16187

November 29, 2014

Categories: Mushrooms, Christmas, Oven Bake, Butter/Margarine, more

recipe by:
JostLori

"From Williams and Sonoma, an elegant and gorgeous beginning for a Christmas feast. Warm, comforting goodness! This takes a little effort, but is well worth it. Use a good mix of mushrooms for the best taste!"

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (238.6 g)
Calories 666.6
Total Fat - 45.3 g
Saturated Fat - 12.8 g
Cholesterol - 186.2 mg
Sodium - 262.9 mg
Total Carbohydrate - 36.1 g
Dietary Fiber - 1.9 g
Sugars - 2.7 g
Protein - 28.5 g
Calcium - 128.7 mg
Iron - 4.1 mg
Vitamin C - 5.6 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Step 2

On a lightly floured surface, roll out a sheet of puff pastry to a thickness of about 1/8 inch. Cut out 4 or 5 rounds slightly smaller than the top diameter of your soup bowls.

Step 3

Place the rounds on the prepared pan. Repeat with the second sheet.

Step 4

In a small bowl, beat the egg with the milk. Using a pastry brush, brush the rounds with the egg wash. Bake until golden brown and puffed, about 15 minutes. Transfer to a wire rack and let cool while you prepare the soup.

Step 5

In a large saucepan over medium high heat, bring the stock to rapid simmer. Meanwhile, in a large soup pot, melt the butter with the oil over medium heat. Add the shallots and sauté until translucent, about 2-3 minutes. Stir in the flour and cook, stirring constantly, for about 3 minutes. Do not let the mixture turn brown.

Step 6

Stir in the mushrooms and season with kosher salt and white pepper. Cook, stirring occasionally, for about 3 minutes. Remove from the heat and whisk in the simmering stock.

Step 7

Return to medium low heat, cover partially, and simmer gently until the mushrooms are tender and the soup is flavorful, about 20-25 minutes. Remove from heat.

Step 8

In a blender, puree the soup in batches until smooth. Return to the pot and place over low heat and bring to a simmer.

Step 9

Stir in the Marsala and simmer for about 3 minutes. Stir in the half and half and simmer for another 5 minutes. Taste and adjust the seasoning. Remove from heat.