Pastry Topped Mushroom and Onion Soup Recipe

Name: Pastry Topped Mushroom and Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g dried porcini mushrooms; 150 ml boiling water; 2 tablespoons olive oil; 2 onions, sliced thinly; 1 garlic clove, crushed; 1 tablespoon dark muscovado sugar; 450 g flat mushrooms, sliced; 4 tablespoons dry sherry; 2 tablespoons dark soy sauce; 900 ml vegetable stock; 1 medium potato, diced; 450 g shortcrust pastry (frozen or hand made); 1 egg, beaten; 1 teaspoon dried herbs; 1 pinch sea salt

Servings: persons

15 g dried porcini mushrooms
150 ml boiling water
2 tablespoons olive oil
2 onions, sliced thinly
1 garlic clove, crushed
1 tablespoon dark muscovado sugar
450 g flat mushrooms, sliced
4 tablespoons dry sherry
2 tablespoons dark soy sauce
900 ml vegetable stock
1 medium potato, diced
450 g shortcrust pastry (frozen or hand made)
1 egg, beaten
1 teaspoon dried herbs
1 pinch sea salt

1
Heat oven to 200C.
2
Soak the dried mushrooms in the boiling water for 10 minutes Drain, chop and reserve the liquid.
3
Heat half the oil in a pan and gently cook the onions and garlic for 10 mins add the sugar and cook for a further 5 minutes The onions should be dark golden brown.
4
In a separate pan heat the remaining oil and cook the flat mushrooms until tender and browned.
5
Add sherry, porcini liquid, stock, soy and potatoes to the onions and cook for 5 minutes Add the mushrooms and season well.
6
Spoon the soup into individual oven proof dishes.
7
Moisten the rims of the dishes.
8
Roll out the pastry 10 about 1 cm larger than the dishes and place over the dish.
9
Trim the edges and use to decorate if desired.
10
Repeat with the other dishes.
11
Decorate the pie lids with any excess pastry if desired.
12
Brush with egg and sprinkle with the dried herbs and sea salt.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 15 g dried porcini mushrooms, 150 ml boiling water, 2 tablespoons olive oil, 2 onions, sliced thinly, and more.

Yes, Pastry Topped Mushroom and Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pastry Topped Mushroom and Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions