So comforting and soooo creamy! I love the texture of this creamy mushroom soup. And the hat! Oh that beautiful hat that covers the soup. I adore soups, especially those that go into the oven for the last few moments. This is one of my favorite soup as the pastry dough becomes so crunchy that every single bite together with a sip of soup are heavenly!
My first experience eating the soup with the pastry dough hat was in one of the restaurants of Vilnius. I loved the idea of the crunchy pastry on the top of my soup bowl. Lithuanians are used to eat soup with bread (usually rye bread), yet it is not so common to find your “slice” of bread sitting directly on the bowl. The creamy mushroom soup is loved by kids, not sure if it is because of the soup or the hat lol.
April 29, 2021. Milan, Italy. It is +13°C outside. Trying to get the joke this spring is making. Need some comforting dish for dinner, easy and quick of course, as I can’t wait to go sit on the couch under five blankets. The creamy mushroom soup is the solution! Super comforting and so delicious! I wish you could smell the mushrooms, it is soooo inviting! What is the soup that comforts you most? Let me know in the comments below!
The creamy mushroom soup turns most delicious if you use various types of mushrooms. If you only have champignons, you can still make it! I always have some dried porcini (thanks uncle Antanas), so I add them in for some extra flavor. Be ensure that one type of mushrooms will absolutely work so no need to run to the grocery store (better into the kitchen 😀 ).
This creamy mushroom soup only has a few ingredients, but if you think of its flavor, it can really take you to heaven. So soft and light, and creamy, and hot, and…. ah, why don’t we get the ingredients ready and go to make it NOW? Ready? Let’s get to work!
And before I forget, remember to take a picture of creamy mushroom soup and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I can’t wait to see it!
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Ingredients
Instructions
- Preheat the oven to 200°C (400F)
- In a large sauce pan, melt the butter and cook mushrooms for approx 5 min
- Add garlic and onion, and cook for another 5 minutes, then sprinkle with the flour
- Stir in broth and milk, do it gradually bringing it all to boil. Let it cook for a couple of minutes, then add heavy cream and herbs, salt and pepper
- Get the puff pastry ready by cutting it into pieces that would cover well the ramekin sides
- Fill each ramekin with soup, cover the ramekins with dough and brush it with the egg mixture, then seal the edges so that the soup does not leak
- Cook in the oven for approx 15 minutes or until the dough is fully cooked
Notes
- any mushrooms will work, whether it is champignons only or champignons and porcini, or champignons, porcini, shiitake, etc.
- if you want to make a non-vegetarian soup, use chichen broth instead
- to get more flavor, add 1/3 glass of your favorite white wine before adding heavy cream allowing it to cook (and so evaporate) for a couple of minutes
- if you want to leave some soup for the day after, make it up to the point of adding the cream, herbs, salt and pepper and keep it in the fridge overnight, then continue with the steps the day after when ready to eat
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