Recipes

Instructions:

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 slightly 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.

Serves 8 to 10