PIE CRUST MUSHROOM SOUP
this is where pies came from. The layer of pastry is there purely to keep the soup warm. Great low cal, low fat alternative to other pies and a hearty winter soup to warm the hands and the heart.
Provided by Lani D
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
- 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.
- 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.
- Stir in the sherry and the evaporated milk.
- 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.
- Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
- Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
- Bake for 15 minutes until golden and puffed.
- Serve steaming hot.
Nutrition Facts : Calories 481.1, Fat 25.2, SaturatedFat 6.5, Cholesterol 55.4, Sodium 250.5, Carbohydrate 46.9, Fiber 2.5, Sugar 10.4, Protein 15
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Susan Rhoades
[email protected]This soup is delicious and easy to make. I highly recommend it!
Md Moin
[email protected]This was a great soup! I made it for my family and they all loved it. The pie crust croutons were a big hit!
William Cook
[email protected]I'm not a big fan of mushrooms, but I loved this soup! The pie crust croutons were a great addition and added a nice crunch.
aon haider
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use a store-bought pie crust to save time.
Yumna Rajpoot
[email protected]I'm a vegetarian and I was looking for a hearty and flavorful soup. This mushroom soup definitely hit the spot! I'll be making it again and again.
Veryson Marambakudirwa
[email protected]I followed the recipe exactly and the soup turned out perfectly. I highly recommend this recipe!
Safdar Ali Mirani
[email protected]This is the best mushroom soup I've ever had! I love the creamy texture and the flavor is amazing.
Nosrat Farehi
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
Mosharraf Hossen
[email protected]The soup was delicious, but the pie crust croutons were a bit too hard. I think I'll try making them thinner next time.
Keith Hilger
[email protected]This soup was a bit too bland for my taste. I added some extra salt, pepper, and garlic powder to give it more flavor.
Olaitan James
[email protected]Easy to make and delicious! I used a store-bought pie crust to save time, and it still turned out great.
Bernard Chausse
[email protected]I'm not a huge fan of mushrooms, but I was pleasantly surprised by how much I enjoyed this soup. The pie crust croutons were a great addition. Will definitely make it again!
Natalia Aguirre
[email protected]This mushroom soup was a hit! The pie crust croutons added a delightful crunch and extra flavor. I also loved the creamy texture of the soup. Will definitely make it again!