Cream Of Portobello Mushroom Soup With Puff Pastry Tops

Directions

1. Quarter and thinly slice the mushrooms. Heat the butter in a heavy saucepan over medium-high heat. Add in the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, till softened and any liquid mushrooms give off has evaporated. Add in broth and cream and simmer 15 min.
2. In a blender, puree half of mix (use caution when blending warm liquids). Stir puree and Sherry into the soup remaining in pan. Heat soup till warm, season with salt and pepper, and set aside to cold.
3. Divide the soup among 4 (1 1/2- to 2-c.) deep, oven-safe bowls about 5 to 6 inches in diameter, and stir some of the chives into each.
4. Using a pizza cutter, cut out discs from the puff pastry about 1/2-inch larger in diameter than the width of the soup bowls. Brush the inner edges of the pastry disks with some of the beaten egg. Invert the pastry discs (egg washed-side down) over the soup bowls and press the edges onto the sides to seal. Brush the tops with some of the beaten egg. Chill for 1 hour or possibly up to a day in advance.
5. When ready to serve: Preheat the oven to 400 degrees. Put the soup bowls on a baking sheet and bake till golden, puffed, and steaming, about 30 min. Serve.
6. This recipe yields 4 servings.