Pie Crust Mushroom Soup Recipes

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.

MUSHROOM PIE

Steps:

• Saute the onions in butter in a large skillet.
• When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
• Add the seasonings.
• Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
• Remove from the heat and set aside until crust is ready.
• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder and salt in a large mixing bowl.
• Cut in the butter just enough to achieve a crumbly mix.
• Stir in the sour cream to form a soft dough.
• Generously dust the dough with flour and form into a ball.
• On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
• Trim the edges.
• Fill with the mushroom mixture.
• Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
• Weave the strips into a lattice over the filling.
• Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
• For the glaze, beat the egg and milk.
• With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
• Bake the pie for 25-35 minutes, until the crust is puffy and golden.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
• Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

Steps:

• In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
• Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
• Add the flour and stir to coat the mushrooms, until combined.
• Add the white wine, stir, and cook until combined, about 1 minute.
• Add the vegetable stock, stir, and simmer for 15 minutes.
• Add the heavy cream and stir to combine.
• Blend soup to your desired consistency with an immersion blender or standing blender.
• Serve hot, garnished with parsley.
• Enjoy!

SOUP-A-SIMPLE CHICKEN AND MUSHROOM PIE

Steps:

• Tip: Remember to get pastry out of fridge 45 mins prior to use. Using a large non-stick frying pan, heat 2 tbsp of the oil. Gently fry the diced or cubed chicken for approx 7-8 mins until golden brown all over, add a little seasoning as you prefer, if using dried thyme add it to this stage of the cooking to allow time for the herb to release its flavour. Do this in batches, if using a smaller pan. Place a sieve or colander over a bowl, pop the chicken into this to drain liquids and aid cooling. Into the same frying pan, heat 1 tbsp of vegetable oil, add the onion, after 1-2 minutes, add the mushrooms and fresh thyme, then fry on a high heat for another 3 mins until the onions start to colour. Once cooked add this to the pre-cooked chicken to drain liquids and cool. Add a handful of frozen petit pois for sweetness and colour. No need to thaw.
• Empty the can of condensed soup into a medium pan. Tip. Keep can! Use the cream of mushroom one rather than chicken as this will enhance these flavours to balance those of the chicken. Using the empty soup can, add the juices of the drained pie filling top up with water to half a tin. This provides additional liquid necessary to turn the condensed soup into a ready-made mushroom sauce. Gently heat the soup and stir the liquid together until smooth. Add additional water to suit your personal consistency preference. Leave to cool.
• Add the cooked and cooled pie filling to the sauce and gently stir coating all the meat. Spoon the filling into a large pie or baking dish (approx 20 cm.) with a lip. Pre-heat oven to 220C/fan 200C/gas 7.
• Using a floured surface, roll out the pastry to 3-4mm thick and at least 30mm larger on all sides of the dish shape you intend to use. Cut a long strip the width of the pie dish rim approx 1cm, brush with the egg, and fix pastry strip to the edge of the pie dish. Brush the strip again with egg, then using a rolling pin to lift the remaining pastry over the pie. Gently crimp around the edges with a fork and trim with a sharp knife. Brush lightly with egg to glaze. If you would like to decorate the top, you can use any of the pasty off-cuts to create leaves or shapes, press them onto the glazed top, and re-glaze these, finally, a gentle sprinkle of dried thyme or italian herbs, freshly ground sea salt and black pepper on top. Last, but not least, put a small knife incision or hole in the centre of the crust to allow the steam to escape.
• You are now ready to bake. Tip. If you are placing dish directly on rails pop a tray underneath in case the sauce decides to make an early exit. Place towards top of oven, 30 mins or until the pastry is slightly risen and dark golden brown.