- 12
Ingredients
- 1 pound medium fresh mushrooms/halved
- 1 pound sliced baby portobello mushrooms
- 1/2 pound sliced fresh shitake mushrooms
- 7 tbsp 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 tbsp sherry
- 4 tsp minced fresh thyme or 1-1/2 tsp dried thyme
- 2 tsp minced fresh basil or 3/4 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 3 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1 tsp water
Preparation
Step 1
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to 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 inch square. Using a 10 oz ramekin for a pattern cut out 4 pastry circles 1 inch larger than the ramekin's diameter from each square.
Fill 12 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.