Puff pastry mushroom soup

Puff pastry mushroom soup

Goody Kitchen

Goody Kitchen

Take your soups to another level with this recipe, offering a perfect blend of coziness and smooth texture in every sip.
 

Prep Time

40

Number of Servings

6

Level

Beginner

Calories

500

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Preparation

Step 1

Preheat oven to 180c. Heat butter and oil in a large pot over medium-high heat until melted. Sauté leeks for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Step 2

Add mushrooms and 2 tsp thyme, cook for 5 minutes. Pour in grape juice and allow to cook for 3 minutes.

Step 3

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, Dijon mustard, Worcestershire sauce and mix again and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper.

Cover and allow to simmer for 10 minutes.

Step 4

Reduce heat to low, stir in cream and alfredo truffle sauce, allow to gently simmer (do not boil).

Step 5

Divide the soup in oven safe soup bowls or ramekins, sprinkle with cheese and layer on top the puff pastry and brush with egg yolk mix.

 

Step 6

Put in the oven for 10 minutes or until golden and puffed and serve.



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