Ingredients
people
- 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!
Nutrition information per portion
Calories: 311kcal | Carbohydrates: 17g | Proteins: 8g | Fats: 17g | Saturated fats: 10g
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