Creamy Garlic & Mushroom Soup With Pastry Caps

• 1 pound medium fresh mushrooms, halved
• 1 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh shiitake mushrooms
• 7 tablespoons butter
• 12 garlic cloves, minced
• 2 green onions, chopped
• 1/2 cup all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 3-1/3 cups whole milk
• 1-2/3 cups heavy whipping cream
• 2 tablespoons sherry
• 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 sheets frozen puff pastry, thawed
• 1 egg, beaten
• 1 teaspoon water

1. In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
2. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through.
3. On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square.
4. Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on
5. . Bake at 400u0b0 for 12-15 minutes or until golden brown.

fresh mushrooms, baby portobello mushrooms, shiitake mushrooms, butter, garlic, green onions, allpurpose, chicken broth, milk, heavy whipping cream, sherry, thyme, fresh basil, salt, pepper, pastry, egg, water

Taken from www.tasteofhome.com/recipes/creamy-garlic-mushroom-soup-with-pastry-caps/ (may not work)