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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LW CARST
[email protected]This soup is a great way to use up leftover turkey or chicken.
bruke gamer
[email protected]I'm not a great cook, but this recipe was easy to follow and the soup turned out great.
Alizaib Ansari
[email protected]I love the combination of flavors in this soup. The mushrooms, onions, and garlic all work together perfectly.
Md sujonsk
[email protected]This soup is a great way to warm up on a cold day.
Zeeshan Zeeshan
[email protected]I'm always looking for new and easy recipes. This one is definitely a winner.
Mahabub Palash
[email protected]This soup is so easy to make and it's so delicious. I love that I can use a store-bought pie crust.
Atule Malik
[email protected]I've made this soup several times and it's always a hit with my family and friends.
Sanju Ale Rai
[email protected]This recipe is a keeper. It's easy to make and it always turns out great.
ARNIS
[email protected]I'm not a big fan of mushrooms, but I loved this soup. It's creamy and flavorful.
Eder Robles
[email protected]This is the best mushroom soup I've ever had. I will definitely be making it again.
Yunus Memon
[email protected]I served this soup with a side of crusty bread and it was the perfect meal.
Maham Maham
[email protected]This soup is also great for freezing. I made a double batch and froze half of it for later.
Masum Hasan
[email protected]I added some chopped celery and carrots to the soup for extra flavor.
Charlie Abraham
[email protected]This recipe is a great way to use up leftover mushrooms.
Shotzi Blackheart
[email protected]I used a store-bought pie crust to save time, and it worked out great.
Trevan Kumm
[email protected]This soup is perfect for a cold day. It's hearty and flavorful, and the pie crust adds a nice touch.
Helen Menigstab
[email protected]I've never made mushroom soup before, but this recipe made it so easy. It turned out great!
Jenn Baranowski
[email protected]This was a delicious and easy recipe to follow. I made it for my family and everyone loved it!