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Mushroom Soup With Puff Pastry Lid

Posted by on 6 September 2009

Mushroom Soup With Puff Pastry Lid

This recipe is so easy, it’s almost embarrassing to post here. But since the results are phenomenal (DH: “You must cook it again tonight!”) and preparation is quick and simple, I thought I’d share it with you.

Mushroom Soup With Puff Pastry Lid

- mushroom soup
- frozen puff pastry
- one egg, beaten

- ovenproof cups or bowls
- pastry brush
- baking tray


  • Prepare the mushroom soup according to package instructions. (Or make from scratch!)
  • Preheat oven 200°C (about 390°F).
  • Thaw the frozen puff pastry at room temperature for about 10 minutes. [NB: You can find frozen puff pastry in the frozen section of your local supermarket.]
  • Ladle the soup into the ovenproof bowls — about 3/4 full.
  • Separate the sheets of the frozen puff pastry and cut them into squares slightly bigger than the top of your bowls.
  • Take one square, put it on top of a bowl and press lightly to create an indentation. Take off the pastry square and brush some beaten egg on the indentation of the bowl on the pastry, as well as portions of the pastry outside the circle. Cover the bowl with the pastry. Press the pastry firmly but gently so that it sticks to the top and sides of the bowl. Make sure the pastry sticks so that the pastry will puff up as the soup inside the bowl is boiling.

brush sides with egg

  • Place the bowls on a baking tray, making sure there’s adequate space in between bowls so that they don’t stick together, then put inside the oven. [NB: Don't use a tray with holes like the one in the photo because some of the soup is bound to overflow and create a mess!]

bowls on baking tin

  • When the pastry has puffed up, brush the tops with a little of the beaten egg.
  • Continue baking  until the pastry is golden brown.
  • Serve hot.

Twin2 enjoying the soup

10 Responses to Mushroom Soup With Puff Pastry Lid

  1. witsandnuts

    Don’t be embarrassed to post this type of recipe. This matters a lot to people like me. Heehee. I’m drooling (as usual). =)

  2. LIFE Moto

    napakasarap na appetizer. i will try it sometimes. thanks for sharing.

  3. odette

    i love the last pic! makes me want to pick him up and fill him with smooches! *that is, if he lets me* :)

    reminds me of nigella, she made something like that in her show, from fresh mushrooms, chicken breast fillets, flour and of course frozen pastry! ^-^

    way to go!!

  4. Mimi

    witsandnuts: nakakahiya kasi instant lahat – instant soup + instant pastry. but it’s a timesaver and the end result looks like something you spent hours working on ;)

    lifemoto: it’s super-duper easy. you must try it!

    odette: ahh then you know how i have to resist the urge to squeeze him to bits everytime. him and his siblings. the kids often pretend to complain that i hug them too hard to the point that they find it hard to breathe ;)

  5. NJ

    i want some!!!!!!!!!!!!!!!!!!!!!!!

  6. Skye

    OMG, I love this! But I don’t know they have this in US!
    What is the best brand of puff pastry???

  7. Mimi

    Skye, there isn’t much choice in Malaysia when it comes to frozen puff pastry. I just buy whatever’s available :P

  8. Jamie

    thanks for the info & steps.. i been searching this~~!! BTW, can u please tell me what kind of the bowl i can use into the oven? im not sure which kind is safe to use & where i can get it like Jusco?? :)

  9. Daiz

    I swapped puff pastry with instant (frozen) prata. Works like a charm. The brand if soup I got cmi though ;(

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