Creamy Mushroom Soup
375g pack Carême all butter puff pastry, thawed
*250g fresh chestnuts, scored
40g unsalted butter
1 large brown onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 tsp thyme leaves
300g field mushrooms, chopped
200g mushrooms, chopped
25g dried sliced mushrooms (soaked in 500ml water)
1 litre vegetable stock
1/3 cup dry sherry (or white wine)
sea salt and freshly ground black pepper
200ml crème fraiche
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Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced) and 2 line a baking tray with baking paper.
Place chestnuts in a medium saucepan covered in cold water, over a medium heat. Bring to the boil, cook for 15 minutes or until flesh is tender. Drain, wrap in a tea towel and allow to cool down for 5 minutes. Whilst still warm, peel the outer shell and the inner membrane. Place peeled chestnuts in a bowl and set aside for later.
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Melt butter in a large saucepan over a medium-low heat. Add onion, garlic thyme, and mushrooms, cook, covered for 15 minutes or until onion is soft.
Step 3 - click here to display
Add mushrooms and Soaking liquid to onion mixture with chestnuts, stock, sherry, sea salt and pepper. Bring back to the boil and gently cook for a further 15 minutes.
Meanwhile, place thawed pastry sheet on a lightly floured surface and roll to a thickness of 3mm. Place a serving bowl upside down and using it as a guide cut six pastry rounds. Invert (inverting the pastry will give you a more even rise) pastry rounds onto prepared baking trays and bake in preheated oven for 20 to 25 minutes or until golden brown.
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Using a blender, puree the mushroom mixture until smooth. Add crème fraiche and puree until combined. Check seasoning and adjust accordingly.
To serve, evenly divide soup between the bowls and top each with a pastry lid