CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS
Surprise Christmas dinner guests with puff pastry "packages" that blanket bowls of Creamy Garlic & Mushroom Soup. Our Test Kitchen also stirred in a bit of sherry to heighten the soup's wonderful flavor.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 574 calories, Fat 38g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.
CREAM OF PORTOBELLO SOUP WITH PUFF PASTRY TOPS
Make and share this Cream of Portobello Soup With Puff Pastry Tops recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 refridgeration time.
Nutrition Facts : Calories 1069.2, Fat 77.3, SaturatedFat 30, Cholesterol 143.3, Sodium 975.5, Carbohydrate 70.5, Fiber 5.1, Sugar 8.5, Protein 19.8
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
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