A very simple but super delicious mushroom soup. A creamy soup, packed with mushrooms and lots of flavour, topped with puff pastry. This is a true winner!
Homemade mushroom soup with puff pastry
I am a true mushroom lover, and this mushroom soup is especially amazing with a mixture of fresh mushrooms, fresh thyme and topped with a nice crispy puff pastry. It is super easy to make and a treat to look at and eat.
The combination of the savory, creamy umami flavour and the crispy puff pastry is truly heavenly! Another great recipe with tons of mushrooms is my creamy mushroom sauce, try it!
How to make this creamy mushroom soup
This delicious mushroom soup has become a staple in our household. Perfect for warming up on a cold day, but also delicious as a light lunch. It is a nice, creamy, thick soup. Of course, you can make it as thick as you like by boiling it longer or shorter, or by adding more chicken stock.
You can make the soup in advance and freeze it if you like. Just before serving, put the soup in the oven with the puff pastry and voila! A delicious soup with a festive touch.
Easy soup recipes
This is a very simple recipe, just like my roasted tomato soup. You fry the sliced mushrooms with some butter and thyme, add flour and make the base of a roux. Then add the stock and cream and season to taste. Cook for a while, then divide the soup into ovenproof soup bowls. Place the puff pastry on top like a roof and bake in the oven.
A festive tip for the holidays or any other occasion: decorate the puff pastry with (sesame) seeds, thyme or Parmesan cheese. You can also cut out shapes, such as a Christmas tree, from extra puff pastry and place these on the ‘roof’ before baking. Let’s get cooking!
Ingredients
- 400 gram mushrooms
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 2 sprigs fresh thyme
- 2 tbsp flour
- 1000 ml stock (mushroom or chicken)
- 150 ml heavy cream
- 4 slices puff pastry (defrosted)
- 1 egg + a dash of milk
- butter, fresh parsley, salt and pepper
- optional: grated Parmesan cheese, (sesame) seeds
Equipment
- Large pot
- Oven safe soup bowls
INSTRUCTIONS (how to make this recipe):
- Clean and slice the mushrooms.
- Heat some butter in a big pot and sauté the onion and garlic.
- Then add the mushrooms and thyme.
- When they are almost cooked, add the flour. Fry briefly and then add the stock.
- Bring to boil and stir in the cream.
- Simmer for about half an hour and season to taste with salt and pepper.
- Meanwhile, preheat the oven to 220 degrees Celsius / 430 Fahrenheit top and bottom heat.
- Remove the thyme sprigs from the soup. Pour the soup into an ovenproof dish, brush the sides with the egg and milk mixture and lay the puff pastry on top.
- Brush the pastry with the rest of the egg and milk mixture, sprinkle with a little sesame (or a mixture of sesame and poppy seeds), thyme and/or Parmesan and bake for 8-10 minutes until cooked and golden brown. Serve immediately and enjoy!
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