Cream of Mushroom Soup with Puff Pastry

Ingredients:-

30g butter
1 tbsp plain flour
100g white button mushrooms (chopped)
100g Swiss mushroom / brown mushrooms (chopped)
1/2 cup stock
40ml fresh cream

Salt and Pepper to taste

1 egg yolk (beaten)
1 puff pastry sheet


Method:-

1) Melt butter in a pan. Add flour and stir till it turns yellowish then add in chopped mushrooms. Fry till mushrooms softens.
2) Add in stock slowly and allow it to boil before adding fresh cream. Season with salt and pepper.
3) Pour soup into over-proof bowl. Brush the edges with a little egg then cover bowl with puff pastry. Brush the surface with some egg. Poke some holes on the pastry before baking to prevent cracking.
4) Place in preheated oven of 220C and bake for 10 - 15 minutes or till pastry turn brown.


Notes:-

1) To get a smoother soup, you can blend the soup in a blender before pouring into the bowl. Alternative, you can minced up the mushrooms instead.
2) For richer soup, add more cream. Add cream to the consistency of your liking.


[adapted recipe from Cooking for Kids by Pancy Seng]