Cream of Portobello Soup with Puff Pastry Tops
Indulge in the luxurious comfort of Cream of Portobello Soup with Puff Pastry Tops, a dish that combines velvety smoothness with golden, flaky perfection. This recipe features earthy portobello mushrooms, sautéed alongside aromatic onions, garlic, and thyme for a deep, savory flavor. Blended with creamy stock and finished with a rich puff pastry crust, this soup offers a gourmet touch that’s both satisfying and elegant. Perfectly portioned in oven-safe bowls, the puff pastry bakes to a crispy crown, adding a delightful texture contrast to the silky soup beneath. Ideal for special occasions or an elevated cozy dinner at home, this show-stopper is as pleasing to the eyes as it is to the palate. Try this irresistible recipe for a unique twist on classic comfort food!
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Recipe Information
Ingredients
- 500 grams Portobello mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 1 teaspoon, fresh Thyme leaves
- 1 sheet, thawed Puff pastry
- 1 beaten Egg
Instructions
Preheat your oven to 400°F (200°C) and ensure the puff pastry sheet is thawed if previously frozen.
Clean the Portobello mushrooms with a damp cloth and remove the stems. Slice the mushrooms thinly and set them aside.
In a large pot, heat the unsalted butter and olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened but not browned.
Add minced garlic to the pot and cook for 1 more minute, stirring frequently to prevent burning.
Add the sliced Portobello mushrooms to the pot. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the chicken or vegetable stock and add the fresh thyme leaves. Bring the mixture to a gentle simmer, then reduce the heat and cook for 10 minutes to let the flavors meld together.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and season with salt and ground black pepper. Adjust seasonings to taste, then remove the soup from heat.
Ladle the soup into individual oven-safe bowls or ramekins, filling them about three-quarters full.
Cut the puff pastry sheet into squares large enough to slightly overhang the edges of the bowls. Drape a pastry square over each bowl, pressing lightly at the edges to seal.
Brush the tops of the puff pastry with the beaten egg using a pastry brush.
Place the bowls on a baking tray and transfer to the preheated oven. Bake for 12-15 minutes, or until the puff pastry is golden brown and puffed.
Carefully remove from the oven and let the bowls cool for a few minutes. Serve the soup hot and enjoy the satisfying combination of creamy soup and flaky pastry!
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 6199 mg | 270% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
