CREAMY MUSHROOM SOUP WITH PUFF PASTRY

 

Creamy Mushroom Soup:
Main Ingredients:
600 g mushrooms, sliced

Supporting Ingredients:
1 onion, sliced
2 cloves garlic, sliced
20 g butter
15 g olive oil
10 g plain flour
1 chicken stock cube
2 g dried thyme (optional)
1500 g water
60 g whipping cream
salt, to taste
black pepper, to taste

Puff Pastry:
Store-bought Puff Pastry

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 180°C; 30 minutes. Add butter and olive oil into the inner pot, start heating forapprox. 1 minute. Add onion and garlic slices to sauté for approx. 3 minutes until fragrant.

2. Add mushroom slices and stir-fry for approx. 4 minutes, until the liquid evaporates and aroma develops. Add flour and continue stirring for approx. 2 minutes.

3. Add water, chicken stock cube and dried thyme. Continue to cook for approx. 10 minutes with the glass lid covered.

4. Use an immersion blender to blend the soup until smooth or to your preferred texture. Stir in the whipping cream and season with salt and black pepper to taste.

5. Transfer the mushroom soup into heat-resistant serving bowls and cover with the store-bought puff pastry. Clean the inner pot or replace it with a grill pot.

6. Select “Broil” mode, set temperature and time at 230°C; 5 minutes. Place the serving bowls with pastry into the inner pot and start broiling. Serve hot.