Ingredients
1 pound medium fresh mushrooms, halved1 pound sliced baby portobello mushrooms1/2 pound sliced fresh shiitake mushrooms7 tablespoons butter12 garlic cloves, minced2 green onions, chopped1/2 cup all-purpose flour2 cans (14-1/2 ounces each) chicken broth3-1/3 cups whole milk1-2/3 cups heavy whipping cream2 tablespoons sherry4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme2 teaspoons minced fresh basil or 3/4 teaspoon dried basil1 teaspoon salt1 teaspoon pepper3 sheets frozen puff pastry, thawed1 egg, beaten1 teaspoon water
Preparation
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through.
On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin’s diameter from each square.
Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.
