Cream Of Mushroom Soup With Puff Pastry Recipes

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CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS



Creamy Garlic & Mushroom Soup with Pastry Caps image

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.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

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

Steps:

  • 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., 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., 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., 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.

Nutrition Facts : Calories 574 calories, Fat 38g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

CREAM OF MUSHROOM SOUP WITH PUFF PASTRY



Cream of Mushroom Soup With Puff Pastry image

A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.

Provided by Karen From Colorado

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 sheets frozen puff pastry, thawed
1 egg
1 tablespoon milk
8 cups chicken stock
6 tablespoons unsalted butter
3 tablespoons olive oil
3 shallots, minced
3 tablespoons all-purpose flour
1 1/2 lbs fresh mixed mushrooms, coarsely chopped (cremini, porcini, portobellos and chanterelles)
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup dry marsala or 1/3 cup brandy
1 cup cream (half and half)
2 tablespoons fresh chives, minced

Steps:

  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper.
  • Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
  • Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
  • Place the rounds on the prepared pans.
  • Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
  • Bake until golden brown and puffed, about 15 minutes.
  • Remove to a wire rack and allow to cool.
  • Bring the stock to a rapid simmer in a large saucepan.
  • Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
  • Add the shallots and saute until translucent, 2 to 3 minutes.
  • Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
  • Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
  • Remove from heat and whisk in the simmering stock.
  • Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
  • Puree the soup in a blender or food processor in batches until smooth.
  • Return soup to the pot and place over low heat; bring to a simmer.
  • Stir in the Marsala or brandy and simmer an additional 3 minutes.
  • Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
  • Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.

Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8

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