Creamy Garlic & Mushroom Soup with Pastry Caps Recipe

Creamy Garlic & Mushroom Soup with Pastry Caps Recipe
Creamy Garlic & Mushroom Soup with Pastry Caps Recipe photo by Taste of Home
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Creamy Garlic & Mushroom Soup with Pastry Caps Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 15 min.

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 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

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. Yield: 12 servings.
To Make Ahead: A day before, make the soup up to the point of adding the cream, sherry and seasonings; cover and refrigerate. Reheat when ready to use; continue with the recipe as directed.
Originally published as Creamy Garlic & Mushroom Soup with Pastry Caps in Taste of Home Christmas Annual Annual 2010, p49

Nutritional Facts

1 each: 574 calories, 38g fat (17g saturated fat), 89mg cholesterol, 792mg sodium, 48g carbohydrate (5g sugars, 6g fiber), 12g protein.

  • 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
  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.
To Make Ahead: A day before, make the soup up to the point of adding the cream, sherry and seasonings; cover and refrigerate. Reheat when ready to use; continue with the recipe as directed.
Originally published as Creamy Garlic & Mushroom Soup with Pastry Caps in Taste of Home Christmas Annual Annual 2010, p49

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