Chicken and Mushroom Puff Pastry Soup
From the MolalaCook kitchen · 烘焙手記
Chicken and Mushroom Puff Pastry Soup
雞肉蘑菇酥皮濃湯
Break through the golden puff pastry lid to reach a creamy chicken, bacon and mushroom soup.
▶ Watch the recipe
Before you begin
Each lid bakes on its own ovenproof bowl, with plenty of pastry to dip. Leave space above the soup and moisten the rim rather than wetting the pastry itself. The pastry needs a secure edge to form its lid.
Method 做法
Prepare the chicken
Cut the chicken into bite-sized pieces, season with salt and pepper and refrigerate for about 30 minutes. Chop the onion, cut the bacon into strips and slice the mushrooms.
Make the soup base
Brown the chicken in a saucepan with the onion and bacon. Add the mushrooms and sauté, then stir in the flour and cook until no powdery patches remain.
See this stage at 0:56 →
Add the liquids gradually
Stir in the milk a little at a time, followed by the water. Season with salt and black pepper and add the cream. Stir until the soup is evenly thickened. Divide between ovenproof bowls, filling them about 80% full.
See this stage at 2:08 →
Seal and bake
Thaw the pastry for 10–15 minutes or until pliable. Moisten the bowl rims, lay the pastry over them and press gently to seal. Brush with egg and bake at 200°C for about 20 minutes, until puffed and golden and the chicken is cooked through. Serve carefully; the bowls are hot.
See this stage at 2:26 →
Watch & bake along
Chicken and Mushroom Puff Pastry Soup
✦When does the flour go into the soup?+
Tools for this recipe
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
Stainless Steel Biscuit Cutter Set
Cut even rounds with a straight downward press; choose the diameter specified in the method.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
