Creamy Garlic & Mushroom Soup with Pastry Caps |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Surprise Christmas dinner guests with puff pastry packages that blanket bowls of Creamy Garlic & Mushroom Soup. Our Test Kitchen also stirred in a bit of sherry to heighten the soup's wonderful flavor. Ingredients:
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 king arthur unbleached 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 |
Directions:
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 baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Yield: 12 servings.
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