Mushroom Soup with Flaky Pastry

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Category: Soups

Inspired by culinary all-star Paul Bocuse, Lalanne’s modified masterpiece adds a mix of mushrooms, edging out the $200-apound truffle. The savings don’t come at a cost to flavor – and it’s every bit as elegant as the original.  

Read the full story from our January/February 2013 issue here!

Number of Servings: 6
Ingredients: 1/2 cup each diced carrots, celery and onions (mirepoix)
2 medium shallots, finely diced
1 cup each sliced crimini, portabella and shiitake mushrooms
1 leek, sliced into rounds and washed
1 sprig fresh thyme
1 qt rich chicken, beef or veal stock
3/4 cup Madeira or sherry wine
3 Tbsp butter
1/4 cup olive oil
1 17-oz package frozen puff pastry
1 egg, lightly beaten
chives, chopped for garnish
Directions: In a 2-quart sauce pan, melt butter into olive oil and sauté mirepoix vegetables, leeks and shallots until soft. Add thyme, mushrooms and stock and bring to a boil. Finish with salt, pepper and sherry or Madeira; set aside. Cut thawed puff pastry into 6 equal parts. Ladle soup into four 10-ounce soup crocks and cover tightly with puff pastry, brush with egg wash. (Remaining puff pastry can be used as garnish.) Place soup crocks on a sheet pan and into a 425° oven until golden brown. Remove from oven when done, slice open center and garnish with chives.
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