Pie Crust Mushroom Soup
Cozy up with a bowl of luxurious Pie Crust Mushroom Soup, the ultimate comfort food fusion that combines creamy, herb-infused mushroom soup with a flaky, golden pie crust topper. This recipe elevates a classic mushroom soup with buttery sautéed onions, earthy button mushrooms, and aromatic thyme, all simmered in a rich base of stock and cream. The crowning feature? A buttery pie crust blanket, brushed with egg wash for a gloriously golden finish, baked to perfection right over the soup. Ideal for a chilly evening or an elegant dinner party, this recipe is a showstopper that delivers both rustic charm and gourmet appeal. Ready in just an hour and perfect for serving in individual ramekins, Pie Crust Mushroom Soup promises a delightful mix of textures and flavors for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 cups Button mushrooms, sliced
- 1 teaspoon Dried thyme
- 3 tablespoons All-purpose flour
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sheet Pie dough (store-bought or homemade)
- 1 large Egg, beaten
Instructions
In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the sliced mushrooms and remaining 2 tablespoons of butter. Sprinkle with dried thyme, then cook until the mushrooms release their moisture and are browned, about 8-10 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the stock, ensuring no lumps form. Bring the mixture to a simmer and let cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Season the soup with salt and black pepper. Turn off the heat and set the soup aside to cool slightly.
Preheat your oven to 375°F (190°C).
Ladle the soup into 4 oven-safe bowls or ramekins, filling each to about 3/4 full.
Cut the pie dough into circles slightly larger than the rim of your bowls. Drape the dough over the top of each bowl and press lightly to seal along the edges. Trim any excess dough.
Brush the pie crust with the beaten egg to create a golden finish.
Place the bowls onto a baking tray and bake for 20-25 minutes, or until the crust is puffed and golden brown.
Carefully remove the bowls from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 34.4 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4212 mg | 90% | |
*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.
