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1
Preheat oven to 400 degrees.
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2
Line two baking sheets with parchment paper.
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3
Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
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4
Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
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5
Place the rounds on the prepared pans.
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6
Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
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7
Bake until golden brown and puffed, about 15 minutes.
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8
Remove to a wire rack and allow to cool.
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9
Bring the stock to a rapid simmer in a large saucepan.
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10
Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
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11
Add the shallots and saute until translucent, 2 to 3 minutes.
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12
Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
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13
Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
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14
Remove from heat and whisk in the simmering stock.
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15
Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
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16
Puree the soup in a blender or food processor in batches until smooth.
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17
Return soup to the pot and place over low heat; bring to a simmer.
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18
Stir in the Marsala or brandy and simmer an additional 3 minutes.
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19
Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
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20
Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
