Cozy Mushroom Pot Pie Soup with Puff Pastry Croutons

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup frozen peas
• 1/2 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 tablespoon melted butter

Steps

1. 1 Preheat oven to 400°F.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
3. 3 Add mushrooms, cook until they release their moisture and brown slightly.
4. 4 Stir in flour, cook for 1 minute. Gradually whisk in milk and broth, stirring until smooth.
5. 5 Bring to a simmer, stirring frequently, until slightly thickened.
6. 6 Add thyme, salt, pepper, and peas. Simmer until peas are heated through.
7. 7 Cut puff pastry into small squares. Brush with melted butter and bake on a parchment-lined sheet until golden.
8. 8 Serve soup in bowls, topped with puff pastry croutons.

Equipment

• Large pot
• Baking sheet
• Parchment paper
• Knife and cutting board

Variations

• Add shredded cooked chicken for a heartier option.
• Use almond flour for a gluten-free roux alternative.

Substitutions

• Substitute almond milk for a dairy-free option.
• Use gluten-free flour if needed.

Pairings

• Pairs well with a crisp Chardonnay or a hoppy IPA.
• Great with a side of garlic bread or cornbread.

Nutrition

Tips

• For extra richness, substitute half-and-half for milk.
• Feel free to use a mix of wild mushrooms for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• A sprinkle of fresh chives adds a pop of color and flavor.

FAQ