Mixed mushroom soup 'pot pie'

Creamy mushroom soup topped with a crispy pastry lid that you can break up and dunk into it - genius!

Serves: 4-6

Ingredients:

30ml (2 tbsp) butter

1 onion, finely chopped

2 cloves garlic, crushed

500g mixed mushrooms (button, portabellini, brown and shiitake), sliced

15ml (1 tbsp) cake flour

1 litre vegetable or chicken stock

5 fresh sage leaves, finely chopped

125ml (½ cup) white wine

125ml (½ cup) milk

125ml (½ cup) fresh cream

Salt and black pepper

30ml (2 tbsp) brandy

1 x 400g roll readymade puff pastry, thawed

1 large egg, beaten

Method:

1) Heat the butter in a large pan and fry the onion until soft.

2) Add the garlic and mushrooms and fry till the mushrooms release liquid.

3) Sprinkle the flour over and stir, then add the stock and sage.

4) Bring to the boil, reduce heat and simmer for 20 minutes.

5) Add the wine, milk and cream, season and heat through.

6) Add the brandy. At this point the soup  can be blended for a smooth soup, or left chunky.

7) Pour the soup into 4-6 ovenproof  soup dishes and preheat the oven to 200°C.

8) Roll out the pastry and cut into discs about 2-3 cm larger than the diameter of the  soup  bowls. Brush the edges of the pastry with water and cover each bowl with a pastry disc, pressing down the edges to seal. Brush the top of the pastry with beaten egg and place the bowls on a baking tray.

9) Bake for 12-15 minutes until the pastry is golden brown and cooked through. Serve immediately.