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6 servings


0 hours 20 mins


0 hours 25 mins


0 hours 45 mins
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1 Sheet of frozen puff pastry, thawed

5 Tbs. unsalted butter

1 1/2 lb. mixed cremini & white button mushrooms, sliced

2 Large shallots, minced

1 Tsp. kosher salt

1/8 tsp. Freshly ground pepper

1 Tbsp. Fresh Thyme, finely chopped

3 Tbs. all-purpose flour

1 Cup milk, warmed, plus more as needed

1 Cup half & half, warmed

2 Cups chicken stock, warmed

2 Tbsp. Sherry

1 egg, lightly beaten


1. Preheat an oven to 350°F. Line a baking sheet with parchment paper.

2. On a floured surface, roll out the puff pastry into a rectangle about 15 by 10 inches and 1/8 inch thick. Cut the pastry into six 5-inch squares. Transfer to the prepared baking sheet and refrigerate until ready to use.

3. In a large pot over medium heat, melt 2 tablespoons of the butter. Add the mushrooms and shallots and cook for two minutes. Stir occasionally. Reduce the heat to low, cover and cook until the mushrooms are soft, 5 to 7 minutes. Uncover, add the sherry and increase the heat to medium-high and cook, stirring, until the liquid evaporates, 3 to 5 minutes more. Stir in the 1 tsp. salt and the 1/8 tsp. pepper. Transfer ¾ of the mushrooms to a food processor and pulse until finely chopped. Put the whole sliced mushrooms in a bowl and set both aside.

4. In the same pot over medium-low heat, melt the remaining 3 Tbs. butter. Sprinkle in the flour and stir until no lumps are visible. Slowly whisk in the milk and half and half until combined. Cook, stirring with a wooden spoon, until the mixture is bubbling vigorously and thickened. While stirring, slowly add the stock. Bring to a gentle simmer and cook, stirring, for 3 minutes more. Add the chopped thyme and stir into the mix. Stir in the mushroom puree. Season with salt and pepper and thin with additional milk, if needed. Stir in the whole sliced mushrooms. Ladle the soup into 6 ovenproof bowls and place on a baking sheet.

5. Brush the tops of the puff pastry squares with the beaten egg. Place 1 square on top of each bowl and press the edges to adhere. Bake until the pastry is puffed and golden, 15 to 20 minutes. Serve immediately. Serves 6.

NOTE: There is definitely a story behind this soup. I worked at a company here in Southern California for years. Every holiday, they would rent out the grand ballroom at Disneyland for our Christmas party. It was spectacular…they went all out with food, drinks, entertainment, raffles, gifts, etc. But the thing that I really started looking forward to was this cream of mushroom soup that was baked with puff pastry on it. Cream of mushroom soup has long been a favorite (Sure it started with Campbell’s condensed soup, but I’ve grown up and still crave it.) But I loved that they add that pastry shell and I love that it turned the dish into a whole meal.

I was never able to track down a decent recipe to copy theirs but I did have this great cream of mushroom soup that I’ve been making for years and I could add the puff pastry top. And guess what? That’s exactly what I did. It is still one of my favorites in the fall and winter and I still find it satisfying as a meal all by itself.

I honestly don’t know how we were supposed to then eat surf and turf and cheesecake after having this soup at our Christmas party (Never did since I loved that soup!) but I looked forward to it every year.

While I no longer work with the company, I still like to make this as a treat during the holidays. A tree trimming party, an old Christmas movie marathon or a roaring fire makes me want this soup even more. It is one of my favorite comfort foods and hopefully, it will be yours too.