Pie Crust Mushroom Soup Recipe

Name: Pie Crust Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g field mushrooms; 1 small onion, diced; 1 garlic clove; 1/4 cup plain flour; 3 cups vegetable stock; 1 tablespoon thyme leaves; 1 tablespoon sherry wine; 1 cup fat-free evaporated milk; 1 sheet puff pastry; 1 eggs, beaten or 1 tablespoon nonfat milk

Servings: persons

400 g field mushrooms
1 small onion, diced
1 garlic clove
1/4 cup plain flour
3 cups vegetable stock
1 tablespoon thyme leaves
1 tablespoon sherry wine
1 cup fat-free evaporated milk
1 sheet puff pastry
1 eggs, beaten or 1 tablespoon nonfat milk

1
Preheat the oven to 200u00b0C Peel and roughly chop mushrooms, including the stems.
2
In a non-stick heavy-based pan, add some liquid and cook the onion until they're soft. Add the garlic and cook for 1 minute after. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute.
3
Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before lightly processing the mix with a stick. I like mine with a lot of texture so do it to your own taste.
4
Stir in the sherry and the evaporated milk.
5
Pour mix into 4 ovenproof bowls or individual serving casserole dishes/ramekins. Use small deep dishes in any case so the pastry doesn't flop into the soup.
6
Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
7
Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
8
Bake for 15 minutes until golden and puffed.
9
Serve steaming hot.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 400 g field mushrooms, 1 small onion, diced, 1 garlic clove, 1/4 cup plain flour, and more.

Yes, Pie Crust Mushroom 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.

Pie Crust Mushroom Soup

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