Pastry Topped Mushroom And Onion Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oven to 200°c.
• 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. moisten the rims of the dishes.
• 7 roll out the pastry 10 about 1 cm larger than the dishes and place over the dish. trim the edges and use to decorate if desired. repeat with the other dishes.
• 8 decorate the pie lids with any excess pastry if desired. brush with egg and sprinkle with the dried herbs and sea salt.