Soup of the Week: Pie-Crust Mushroom Soup

Weeks back, I set out to post one soup a week. Soon realising that there were too many tried and tested recipes in my folder to all fit in one winter only. Therefore, it seemed logical to write one recipe and add variations on the theme.

Soup are maximum flavour, the broth or bouillon used is paramount. Making a bouillon takes time however it quite happy to cook away without supervision for a couple of hours minimum. Once cooked, freeze it in 300ml portions. So, the whole exercise does not have to be repeated too often.

This recipe is a basic mushroom soup (+sherry) cooked on the hob then baked in the oven fitted and with a  puff pastry "hat".

Six Variations on Mushroom soup

use the basic recipe below (-sherry) and add either: 

Cooked leeks  or

lentils (cooked) or

White sauce and you get a cream of mushroom as in the cans in this case omit the cream or

Barley (pre-cooked) or

Chicken (grilled first) or

artichokes (use a can) or

Pie-Crust Mushroom Soup

serves 4

cooking time: 35 minutes

pre. time: 20 minutes

Ingredients

400 g large field mushrooms

1 small onion  diced

1 garlic clove 

60g butter

30g plain flour

750 ml vegetable stock

2tbsp thyme leaves

2tbsp sherry wine

250ml of pouring (whipping) cream

1 sheet puff pastry

1 eggs, beaten

Method

Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.

Melt the butter in a  large saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute. Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before transfering to a food processor and blend in batches.

Return the soup to the pan and add the sherry and the cream. stir for another minute to get a good mix.

Pour mix into 4 ovenproof bowls or ramekins.

Cut rounds of pastry slightly larger then the bowl tops, use a ramekin as a guide and cover each bowl with the pastry.

Seal the edges and give each pastry top a light brush with the egg.

Bake for 15 minutes until golden and puffed. 

If you would like more information about mushrooms such as which mushrooms are used for which recipe access the Mushroom Bureau