-
1
Melt 2 tablespoons butter in heavy large pot over medium-high heat.
-
2
Add onion and saute until deep golden, about 7 minutes.
-
3
Add next 7 in-gredients and stir 1 minute.
-
4
Add broth and 1 cup water; bring to boil.
-
5
Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes.
-
6
Stir in cream, shiitake mushrooms, peas and chives.
-
7
Season to taste with salt.
-
8
Bring mixture to simmer.
-
9
Mix remaining 1 tablespoon butter and flour in small bowl to blend.
-
10
Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes.
-
11
Divide vegetable mixture among six 2-cup souffle or baking dishes; set aside.
-
12
(Can be prepared 1 1/2 hours ahead.
-
13
Let stand at room temperature.)
-
14
Preheat oven to 425F.
-
15
Sift flour, baking powder and salt into bowl.
-
16
Stir in chives.
-
17
Add butter; rub in with fingertips until mixture re-sembles coarse meal.
-
18
Add eggs and milk and stir until soft moist dough forms.
-
19
Turn dough out onto generously floured surface.
-
20
Knead gently just to combine.
-
21
Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round.
-
22
Place 1 dough round atop vegetable filling in each dish (some filling will show around edges).
-
23
Place dishes on large baking sheet.
-
24
Bake until topping is golden and vegetable mixture is heated through, about 18 minutes.
-
25
Let stand 5 minutes.
-
26
Serve hot.
