Deer Creek‘s executive chef, Sean Ashley, has hit the nail on the culinary head with this recipe.
This elegant soup is a great “company’s coming” start course but easily created on any weeknight to wow your family, too.
Forest Mushroom Soup with Puff Pastry Crust (serves 6)
Compliments of Deer Creek Golf & Banquet Facility executive Red Seal chef, Sean Ashley
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
8 ounces mixed wild mushroom (portobello; cremini; oyster, shitake; etc), roughly chopped
¼ cup dry white wine
1 bay leaf
3 sprigs thyme
8 cups vegetable stock
½ cup heavy (35% MF) cream
1 teaspoon EACH kosher salt and cracked black pepper
1 sheet frozen puff pastry, thawed in fridge overnight
1 teaspoon truffle oil
1 teaspoon finely chopped chives
1 large egg, beaten
• In a large saucepan set over medium heat, add oil, shallots and garlic and sauté 2 minutes, stirring frequently, then add mushrooms and continue cooking until most of the liquid has been evaporated, about 15 minutes, stirring occasionally.
• Transfer half of the mushroom mixture to a bowl and set aside.
• Deglaze pan with wine, then add bay leaf, thyme and vegetable stock, reduce heat to low, and simmer until reduced to about 6 cups volume.
• Using a hand immersion blender, puree soup until smooth, then stir in cream, salt and pepper and bring soup back to a simmer.
• Ladle soup into 6 deep, narrow bowls, divide reserved mushrooms on top, drizzle each with a few drops of truffle oil and a sprinkling of chives and set aside.
• Cut 6 rounds out of puff pastry that are ⅛-inch larger in circumference than soup bowl.
• Brush outer edge of pastry with beaten egg, centre on top of soup, then press edges to outside of bowl.
• Brush pastry with remaining egg, set on a rimmed baking sheet, then place on centre rack of preheated 375F oven and bake until golden, about 30 minutes. Serve immediately.