PIE CRUST MUSHROOM SOUP

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.