Pie crust mushroom soup

By Faeza
30 June 2015


  • Preheat oven to 2000 C. In a large saucepan, melt butter and fry onions and garlic until soft. Add mushrooms and fry for about 10 minutes until soft. Sprinkle flour over the mushrooms, stir and cook for one minute. Stir in stock, chives and thyme, bring to the boil and then reduce heat. Simmer covered for 10 minutes.

  • Allow to cool and then process in a blender, in batches, until smooth. Return soup to saucepan, stir in cream and pour into four ovenproof bowls.

  • Cut rounds of pastry slightly larger than the bowls. Cover each bowl with the pastry. Seal the edges of the pastry and brush lightly with a beaten egg.

  • Bake for 15 minutes until golden and puffed. Serve immediately.

  • Use small, deep bowls rather than wide, shallow ones or the pastry may sag into the soup. We used a herb-flavoured puff pastry. M


¦ 60g butter or margarine

¦ 200g button mushrooms, chopped

¦ 200g brown mushrooms, chopped

¦ 1 onion, finely chopped

¦ 10ml (2 teaspoons) crushed garlic

¦ 65ml (¼ cup) flour

¦ 750ml (3 cups) chicken stock

¦ 30ml (2 tablespoons) chopped chives

¦ 30ml (2 tablespoons) chopped fresh thyme

¦ 250ml (1 cup) cream

¦ 1 pkt (400g) frozen puff pastry, thawed

¦ 1 egg, lightly beaten