Golden Crust Mushroom Soup
From: Gisele, Gatineau, Quebec, Canada
Comments: If using dried thyme, make sure not to use too much as dried thyme is 3 times stronger than fresh thyme.
Keep any leftover Xeres wine refrigerated.
Servings: 4
  • 14 ounces [400 g] fresh white mushrooms
  • 1/4 cup [60 g] butter
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup [35 g] flour
  • 3 cups [750 mL] poultry broth
  • 2 tablespoons [30 mL] fiely chopped fresh thyme
  • 2 tablespoons [30 mL] de Xeres
  • 1 cup [250 mL] heavy whipping cream [35%]
  • 1 sheet frozen flaky pastry dough, thawed
  • 1 egg, slightly beaten
  • Preheat oven to 400F [200C].
  • Well clean then grossly chop mushroom heads and stems.
  • Melt butter into a large heavy casserole; fry chopped onion stirring over medium heat for approximately 3 minutes, until soft.
  • Add crushed garlic and chopped mushrooms; fry for 2 to 3 minutes more.
  • Sprinkle mixture all over with flour; well mix then cook for 1 minute more.
  • Pour in poultry broth, add chopped thyme, then bring to a boil.
  • Lower heat, cover and leave to simmer for 10 minutes, stirring from time to time.
  • Remove from heat, leave to cool then puree mixture, a little at time, into a blender.
  • Pour back into casserole, stir in Xeres and cream then stir until well blended.
  • Evenly pour soup into 4 individual bowls, such as onion soup bowls, leaving a good free space on top as you do not want the craust to touch the soup while baking.
  • set aside.
  • Cut dough into 4 circles a little bigger than the opening of the bowls; top each bowl with dough.
  • Fold dough all around the edge; lightly brush dough with beaten egg.
  • Bake into preheated oven for approximately 15 minutes, to puff dough crust until golden.
  • Serve immediately.