1/1 Photo of Pie Crust Mushroom Soup
Lani D's Note:
this is where pies came from. The layer of pastry is there purely to keep the soup warm. Great low cal, low fat alternative to other pies and a hearty winter soup to warm the hands and the heart.
My Private Note
Units: US | Metric
- 1Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
- 2In 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.
- 3Stir 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.
- 4Stir in the sherry and the evaporated milk.
- 5Pour 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.
- 6Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
- 7Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
- 8Bake for 15 minutes until golden and puffed.
- 9Serve steaming hot.
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Nutritional Facts for Pie Crust Mushroom Soup
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 481.1
- Calories from Fat 226
- Total Fat 25.1 g
- Saturated Fat 6.4 g
- Cholesterol 55.4 mg
- Sodium 250.5 mg
- Total Carbohydrate 46.9 g
- Dietary Fiber 2.4 g
- Sugars 10.3 g
- Protein 15.0 g
The following items or measurements are not included: