Mushroom Soup in Pastry Dome
A rich wild mushroom soup baked under a dome of puff pastry that puffs up golden in the oven and cracks open at the table to release steam and aroma.
Sealing individual crocks of mushroom soup with a sheet of puff pastry and baking them turns a simple soup into a bit of theater. The pastry puffs dramatically as it bakes, and cracking through the golden crust at the table releases a wave of steam. A mix of wild and cremini mushrooms gives the broth real depth underneath.
Ingredients
Method
Tap a number to mark a step doneMelt the butter in a large pot over medium-high heat, add the mushrooms, and cook for 8 minutes until browned and any liquid has evaporated.
Add the onion and cook for 5 minutes until softened, then stir in the garlic for 1 minute.
Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute, then slowly whisk in the beef broth.
Bring to a simmer and cook for 15 minutes until slightly thickened, then stir in the heavy cream and kosher salt.
Heat the oven to 400F. Divide the soup among four oven-safe crocks, leaving room at the top.
Cut the puff pastry into rounds slightly larger than the crocks, drape one over each, and press the edges to seal against the rim.
Brush the pastry tops with beaten egg and bake for 18 to 20 minutes until puffed and deep golden brown, then serve immediately while the pastry is hot.
Kitchen note
Make sure the soup has cooled to room temperature before topping the crocks with pastry, since hot soup can make the raw dough soggy before it has a chance to puff in the oven.
