Pie Crust Mushroom Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 200°c 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.