February 18, 2010

Pie-crust Mushroom Soup

Preparation time:25 minutes
Total cooking time:35 minutes

400g(14oz) mushrooms,roughly chopped
4 tbsp(2oz) butter
1 small onion,finely chopped
1 garlic clove,crushed
30g(1/4cup) all-purpose flour
750ml(3 cups) chicken stock
2 tbsp fresh thyme leaves
250ml(1 cup)cream
1 sheet frozen puff pastry
1 egg,lightly beaten

1.Preheat the oven to 200C(400F).Melt the butter in a pan and cook the onion for 3 minutes,until soft.Add the garlic and mushrooms;cook until soft.Sprinkle with the flour and stir for 1 minute.
2.Stir in the stock,add the thyme and bring to the boil to get a soup texture,if not add some more flour.Cook on simmer for 10 minutes.Add cream and pour into four ovenproof bowls.
3.Cut rounds of pastry slightly larger than bowl tops and cover each bowl with pastry.
4.Seal the pastry edges and brush lightly with beaten egg.Bake for 15 minutes,until golden and puffed.


:Use small deep bowls rather than wide shallow ones or the pastry may sag into the soup.

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