Mushroom Soup With Pastry Lid Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
3 slice: white bread,
30 gm: butter,
500 gm: flat mushrooms, chopped,
1 clove: garlic, crushed,
3 1/2 cup: vegetable stock,
1/4 teaspoon: ground nutmeg,
300 ml: carton cream,
2 tablespoon: chopped fresh parsley,
2 sheets: ready-rolled puff pastry,
1: egg yolk,
Directions:
Remove crusts from bread, break bread into pieces.
Heat butter in pan, add mushrooms and garlic, cook, stirring, until
mushrooms are soft. Add bread, stock and nutmeg, simmer, uncovered,
15 mins. Blend or process mushroom mixture until smooth. Stir in
cream and parsley.
Divide soup between 4 ovenproof soup bowls (1 cup capacity), top
bowls with pastry, trim edges. Brush top of pastry with egg yolk,
place bowls on oven tray. Bake in moderately hot oven about 10 mins
or until pastry is golden brown and puffed.
Posted by : Sue Rykmans.
Yield: 4 servings
Source from luhu.jp
Heat butter in pan, add mushrooms and garlic, cook, stirring, until
mushrooms are soft. Add bread, stock and nutmeg, simmer, uncovered,
15 mins. Blend or process mushroom mixture until smooth. Stir in
cream and parsley.
Divide soup between 4 ovenproof soup bowls (1 cup capacity), top
bowls with pastry, trim edges. Brush top of pastry with egg yolk,
place bowls on oven tray. Bake in moderately hot oven about 10 mins
or until pastry is golden brown and puffed.
Posted by : Sue Rykmans.
Yield: 4 servings
Source from luhu.jp