Pastry Topped Mushroom and Onion Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An unusual dish, this soup is placed in individual dishes and baked in the oven with a pastry top. Ingredients:
15 g dried porcini mushrooms |
150 ml boiling water |
2 tablespoons olive oil |
2 onions, sliced thinly |
1 garlic clove, crushed |
1 tablespoon dark muscovado sugar |
450 g flat mushrooms, sliced |
4 tablespoons dry sherry |
2 tablespoons dark soy sauce |
900 ml vegetable stock |
1 medium potato, diced |
450 g shortcrust pastry (frozen or hand made) |
1 egg, beaten |
1 teaspoon dried herbs |
1 pinch sea salt |
Directions:
1. Heat oven to 200°C.
2. Soak the dried mushrooms in the boiling water for 10 minutes Drain, chop and reserve the liquid.
3. Heat half the oil in a pan and gently cook the onions and garlic for 10 mins add the sugar and cook for a further 5 minutes The onions should be dark golden brown.
4. In a separate pan heat the remaining oil and cook the flat mushrooms until tender and browned.
5. Add sherry, porcini liquid, stock, soy and potatoes to the onions and cook for 5 minutes Add the mushrooms and season well.
6. Spoon the soup into individual oven proof dishes. Moisten the rims of the dishes.
7. Roll out the pastry 10 about 1 cm larger than the dishes and place over the dish. Trim the edges and use to decorate if desired. Repeat with the other dishes.
8. Decorate the pie lids with any excess pastry if desired. Brush with egg and sprinkle with the dried herbs and sea salt.
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