Cream of Portobello Mushroom Soup with Puff Pastry Tops
- 2 tablespoons unsalted butter
- 2 onions, chopped
- 1 1/2 pounds portobello mushrooms, stemmed
- Kosher salt and pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 2 to 3 tablespoons medium-dry Sherry, or to taste
- 1/4 cup thinly sliced fresh chives
- 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
- 1 large egg, beaten
- Quarter and thinly slice the mushrooms.
- Heat the butter in a heavy saucepan over medium-high heat.
- Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and any liquid mushrooms give off has evaporated.
- Add broth and cream and simmer 15 minutes.
- In a blender, puree half of mixture (use caution when blending hot liquids).
- Stir puree and Sherry into the soup remaining in pan.
- Heat soup until hot, season with salt and pepper, and set aside to cool.
- Divide the soup among 4 (1 1/2- to 2-cup) deep, oven-safe bowls about 5 to 6 inches in diameter, and stir some of the chives into each.
- Using a pizza cutter, cut out discs from the puff pastry about 1/2-inch larger in diameter than the width of the soup bowls.
- Brush the inner edges of the pastry disks with some of the beaten egg.
- Invert the pastry discs (egg washed-side down) over the soup bowls and press the edges onto the sides to seal.
- Brush the tops with some of the beaten egg.
- Refrigerate for 1 hour or up to a day in advance.
- When ready to serve: Preheat the oven to 400 degrees F. Put the soup bowls on a baking sheet and bake until golden brown, puffed, and steaming, about 30 minutes.
- Serve.
unsalted butter, onions, portobello mushrooms, kosher salt, chicken broth, heavy cream, sherry, chives, pastry, egg
Taken from www.foodnetwork.com/recipes/cream-of-portobello-mushroom-soup-with-puff-pastry-tops.html (may not work)