Cream of Mushroom Soup With Puff Pastry

May 09, 2023May 9, 20230 1
Creamy and flavorful Cream of Mushroom Soup With Puff Pastry
in Soup

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 sheets frozen puff pastry , thawed
1 egg
1 tablespoon milk
8 cups chicken stock
6 tablespoons unsalted butter
3 tablespoons olive oil
3 shallots , minced
3 tablespoons all-purpose flour
1 1/2 lbs fresh mixed mushrooms , coarsely chopped ( cremini , porcini , portobellos and chanterelles )
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup dry marsala or 1/3 cup brandy
1 cup cream ( half and half )
2 tablespoons fresh chives , minced

Nutrision Information

Servings Per Recipe
6
Calories
484
Sugar
4g
Fat
39g
Cream of Mushroom Soup is a classic dish that has been enjoyed for generations. This version takes things to the next level by adding puff pastry squares on top for a delicious crunch. The soup is made with a variety of fresh mushrooms, including cremini, porcini, portobello, and chanterelle, which add depth of flavor and texture. Marsala wine or brandy is added to the soup to give it a complex, savory taste. This dish is perfect for a cold winter day when you're craving something warm and comforting.

Instructions

1.Preheat your oven to 400°F.
2.On a lightly floured surface, gently roll out the puff pastry sheets into 9-inch squares.
3.Cut the squares into 4 smaller squares, then place them on a parchment-lined baking sheet.
4.In a small bowl, whisk together the egg and milk to make an egg wash.
5.Brush the egg wash lightly over the puff pastry squares, then bake for 10-12 minutes or until puffed and golden brown.
6.Meanwhile, in a large pot, melt the butter and oil together over medium-high heat.
7.Add the shallots and cook for 2-3 minutes or until softened.
8.Sprinkle the flour over the shallots and stir to combine, cooking for an additional 2-3 minutes.
9.Slowly whisk in the chicken stock, then add the mushrooms, salt, and white pepper.
10.Bring the soup to a simmer and cook for 20-25 minutes or until the mushrooms are tender and the soup has thickened slightly.
11.Stir in the marsala or brandy and cream, then allow the soup to simmer for an additional 5-10 minutes to let the flavors meld together.
12.Remove the soup from the heat and stir in the chives. Serve hot with the puff pastry squares on top.

PROS

This Cream of Mushroom Soup has a rich, creamy flavor that will warm you up on a cold day.

The puff pastry squares add a nice crunch and texture to the soup.

CONS

This soup is high in saturated fat and calories due to the use of cream and butter.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The mushrooms used in this recipe are a great source of vitamins and minerals, including vitamin D and antioxidants.
The soup can also be made with low-fat milk or cream substitute to reduce the calorie and fat content.

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