Directions
- 1Sauté onions, celery, carrots, and garlic in butter.
- 2Add mushrooms, seasoning blend, and flour. Cook for 3 minutes.
- 3Add lemon juice, chicken broth, and heavy cream. Bring to a simmer.
- 4Add chicken, peas, and corn. Simmer for 5 minutes.
- 5Cut puff pastry into squares. Brush with egg wash and sprinkle with dried rosemary.
- 6Bake puff pastry until golden brown.
- 7Top soup with puff pastry squares and serve.
Ingredients
- 3 tbsp butter
- 1 yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 5 garlic cloves, minced
- 1 cup mushrooms, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp flour
- 1 lemon, juiced
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups diced chicken
- 1 cup frozen corn
- 1 cup frozen peas
- 2 sheets puff pastry
- 1 egg
- 1 dried rosemary
Equipment
frying panwooden spatulalemon juicerbaking sheet
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