Cream Of Portobello Soup With Puff Pastry Tops

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This tastes as good as it looks!!

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Steps

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Quarter and thinly slice the mushrooms.

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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.

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Add broth and cream and simmer 15 minutes.

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In a blender puree half of the mixture , it is hot so be careful when blending.

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Stir puree and sherry or juice into the soup remaining in the pan.

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Heat soup till hot , season with salt and pepper and set aside to cool.

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Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.

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Using a pizza cutter , cut out a disc from the puff pastry about 1 / 2 inch wider than the bowls.

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Brush the inner edges of the pastry with the egg and invert the pastry over the soup bowls and press the edges onto the sides to seal.

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Brush the tops with more egg.

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Refrigerate 1 hour or up to 1 day in advance.

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When ready to serve preheat oven to 400f.

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Put the soup bowls on a ba.

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Ingredients

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butter, onions, portabella mushrooms, salt and pepper, chicken broth, heavy cream, dry sherry, fresh chives, frozen puff pastry, egg