Creamy Mushroom Soup
Serves: 6
Ingredients
- 375g pack Carême all butter puff pastry, thawed
- 250g fresh chestnuts, scored. Chestnuts are available from most supermarkets or fruit & veg shops during winter, if you cannot find any replace with potatoes (peeled & diced).
- 40g unsalted butter
- 1 large brown onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 tsp thyme leaves
- 300g field mushrooms, chopped
- 200g mushrooms, chopped
- 25g dried sliced mushrooms (soaked in 500ml water)
- 1 litre vegetable stock
- 1/3 cup dry sherry (or white wine)
- sea salt and freshly ground black pepper
- 200ml crème fraiche
Method
- Preheat oven to 200°C (180°C fan-forced) and 2 line a baking tray with baking paper.
- Place chestnuts in a medium saucepan covered in cold water, over a medium heat. Bring to the boil, cook for 15 minutes or until flesh is tender. Drain, wrap in a tea towel and allow to cool down for 5 minutes. Whilst still warm, peel the outer shell and the inner membrane. Place peeled chestnuts in a bowl and set aside for later.
- Melt butter in a large saucepan over a medium-low heat. Add onion, garlic thyme, and mushrooms, cook, covered for 15 minutes or until onion is soft.
- Add mushrooms and Soaking liquid to onion mixture with chestnuts, stock, sherry, sea salt and pepper. Bring back to the boil and gently cook for a further 15 minutes.
- Meanwhile, place thawed pastry sheet on a lightly floured surface and roll to a thickness of 3mm. Place a serving bowl upside down and using it as a guide cut six pastry rounds. Invert (inverting the pastry will give you a more even rise) pastry rounds onto prepared baking trays and bake in preheated oven for 20 to 25 minutes or until golden brown.
- Using a blender, puree the mushroom mixture until smooth. Add crème fraiche and puree until combined. Check seasoning and adjust accordingly.
- To serve, evenly divide soup between the bowls and top each with a pastry lid.
Share this recipe
Looking for more great recipes?
Download our recipe eBooks!
