Crème de Champignons au Cerfeuil Sous Croûte

Name: Crème de Champignons au Cerfeuil Sous Croûte (Cream of Mushroom Soup Under a Crust)
Yield: Serves 4–6
Cuisine: French
Ingredients: 1 tablespoon Manzanilla sherry; salt, freshly ground pepper; salt, freshly ground pepper; 6 ounces prepared-weight puff pastry; 1 egg, separated; a few leaves of chervil for decoration; 1 tablespoon chopped chervil; 2 teaspoons finely chopped parsley; 1 tablespoon flour or potato flour; ⅔ cup heavy cream; 2⅔ cups milk; 1 tablespoon flour or potato flour; 1 tablespoon lemon juice; 2¼ cups chicken stock; 1 small onion, finely chopped; 1 clove garlic, finely chopped; 12 ounces mushrooms; 6 tablespoons butter

Cream of Mushroom Soup Under a Crust

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Breaking through the pastry crust that covers this soup releases the wonderful aroma of buttery mushrooms and chervil. Ideally, make this soup in individual dishes so that each person can savor the fragrance, but it can be presented in one large ovenproof tureen covered with a lid of light, golden pastry. The soup can also be served without the pastry crust.

Ingredients

Europe
France
Starter
Mediterranean
Soup

Ingredients

Method