Cream Of Portobello Soup With Puff Pastry Tops Recipes

CREAM OF PORTOBELLO SOUP WITH PUFF PASTRY TOPS

Steps:

• Quarter and thinly slice the mushrooms.
• Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
• Add broth and cream and simmer 15 minutes.
• In a blender puree half of the mixture, it is hot so be careful when blending.
• Stir puree and sherry or juice into the soup remaining in the pan.
• Heat soup till hot, season with salt and pepper and set aside to cool.
• Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
• Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
• Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
• Brush the tops with more egg.
• Refrigerate 1 hour or up to 1 day in advance.
• When ready to serve preheat oven to 400°F.
• Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
• Serve.
• Prep time does not include refridgeration time.

CREAMY PORTOBELLO SOUP

Steps:

• Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
• Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
• Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP

Steps:

• Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.