Mushroom Soup with Garlic and Pastry Cups

By nurseliz

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

Details

Servings 12

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.