Cream of Mushroom Soup Topped with Puff Pastry

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.

Step 10: Stir in the chives and ladle the soup into warmed shallow bowls. Top each bowl with a puff pastry round and serve immediately.