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Cream of Portobello Soup with Puff Pastry Tops

1 hour | 30 min prep

SERVES 4

2 tablespoons butter
2 onions, chopped
1 1/2 lbs portabello mushrooms
salt and pepper
3 cups chicken broth
1 cup heavy cream
2-3 tablespoons dry sherry or orange juice
1/4 cup thinly sliced fresh chives
1 (17 1/4 ounce) package frozen Aussie Bakery puff pastry, thawed
1 large egg, beaten

Quarter and thinly slice the mushrooms.

Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.

Add broth and cream and simmer 15 minutes.

In a blender puree half of the mixture, it is hot so be careful when blending.

Stir puree and sherry or juice into the soup remaining in the pan.

Heat soup till hot, season with salt and pepper and set aside to cool.

Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.

Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.

Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.

Brush the tops with more egg.

Refrigerate 1 hour or up to 1 day in advance.

When ready to serve preheat oven to 400°F.

Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.

Serve.

Prep time does not include refrigeration time.