1. Preheat oven to 400 degrees. 2. Line two baking sheets with parchment paper. 3. Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch. 4. Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using. 5. Place the rounds on the prepared pans. 6. Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush. 7. Bake until golden brown and puffed, about 15 minutes. 8. Remove to a wire rack and allow to cool. 9. Bring the stock to a rapid simmer in a large saucepan. 10. Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat. 11. Add the shallots and saute until translucent, 2 to 3 minutes. 12. Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown. 13. Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes. 14. Remove from heat and whisk in the simmering stock. 15. Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat. 16. Puree the soup in a blender or food processor in batches until smooth. 17. Return soup to the pot and place over low heat; bring to a simmer. 18. Stir in the Marsala or brandy and simmer an additional 3 minutes. 19. Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat. 20. Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately. ---------------------------------------------------------------------------
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