Gastronomixs

Mushroom consommé topped with pastry

Inspired by Paul Bocuse’s classic Soupe aux truffes which has a lovely puff pastry topping. This is a simpler version to which you can always add truffle if you like. If you are making a large quantity, it would be better to dedicate an oven for this preparation so that you do not have to keep opening the oven door.

Makes 1300ml.

Mushroom consommé topped with pastry

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

litre

poultry or mushroom stock

300

g

various mushrooms, of choice

 As needed

 

tarragon

 As needed

 

chives

 As needed

 

all-butter puff pastry

 As needed

 

liquid egg yolk

Preparation method

  • Heat the oven to 225°C.
  • Heat the stock.
  • Finely chop the mushrooms and place at the bottom of the soup bowls. Pour over the hot stock.
  • Add some chopped tarragon and chives.
  • Brush a thin layer of egg yolk along the edge of the soup bowls.
  • Use a round cutter to cut out a circle of puff pastry that fits the bowl and place on top. Press down firmly.
  • Brush the pastry with a thin layer of egg yolk and bake in a preheated oven for ten minutes.

Serving suggestions

  • As a soup as part of a menu. Serve with bread soldiers with truffle.
  • As a lunch dish served with brioche spread with duck liver crème.
  • Serve a smaller version as an amuse-bouche.

Previous page