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    You are in: Home / Australian / Pie Crust Mushroom Soup Recipe
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    Pie Crust Mushroom Soup

    Pie Crust Mushroom Soup. Photo by Peter J

    1/1 Photo of Pie Crust Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Stir in the sherry and the evaporated milk.
    5. 5
      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.
    6. 6
      Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
    7. 7
      Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
    8. 8
      Bake for 15 minutes until golden and puffed.
    9. 9
      Serve steaming hot.

    Ratings & Reviews:

    • on August 01, 2007


      Not tried yet but sounds good may be try it later.. Thanx

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    • on August 14, 2006


      This is very complimentary of the field mushrooms and really hightlights them, the complete treat for mushroom lovers! It has great presentation with a certain element of mystery, and because it stays warm so long would make a great starter for a dinner parter because late arrivals would find it warm and inviting some time later. I could go one forever, try it yourself!

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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:

    vegetable stock

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