Recipe of Puff Pastry Mushroom Soup

Ingredients:

For The Soup:

• 2 tbsps butter
• 1 tbsp olive oil
• 1 lb mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsps all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp thyme (fresh or dried)
• salt & black pepper to taste

For The Puff Pastry Topper:

• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Instructions:

Sauté The Mushrooms

• Heat your SENSARTE Ceramic Nonstick Sauce Pan over medium heat. Add butter and olive oil.                                                                                                                                                 
• Sauté onions until soft, then add garlic and cook for 30 seconds until fragrant. Add mushrooms and cook until golden brown.

Make The Soup Base

• Sprinkle flour over mushrooms and stir for 1 minute to cook off the raw taste.                                                                                                                                               
• Slowly pour in broth, stirring constantly to avoid lumps.                                                                                                                                               
• Add thyme, salt, and pepper. Simmer for 10 mins until slightly thickened.

Blend & Creamify

• Use an immersion blender to partially blend the soup (or leave it chunky if preferred).                                                                                                                                                 
• Stir in heavy cream and simmer for 5 more mins.

Puff Pastry Magic

• Preheat oven to 400°F in advance.                                                                                                                                                
• Roll out puff pastry and cut into rounds slightly larger than your soup bowls.                                                                                                                                              
• Brush with egg wash, then bake for 12-15 mins until golden and puffed.

Serve & Enjoy

• Ladle soup into oven-safe bowls, top with puff pastry, and bake for 5 mins to crisp.                                                                                                                                              
• Garnish with extra thyme or cracked pepper. Then let cool slightly before serving - the soup will be piping hot. Enjoy!