Recipe for Consommme En Croute with Wild Mushrooms 
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Yield:
2
Ingredients:
Amount Ingredient
400 ml tinned beef or chicken consomme (if using campbells prepare in advance following the instructions on the tin)
80 gm tinned mixed wild mushrooms drained
10 gm very fine carrot batons
10 gm very fine leek strips
10 gm very fine celery strips
15 ml dry sherry
1 x salt and black pepper
250 gm frozen puff pastry defrosted
Instructions:
Instructions: Preheat the oven to 190C/375F/Gas Mark 2.

Divide the consomme equally
between tvo ovenproof soup bowls. Drain off the liquid from the wild mushrooms and place 40g of mushrooms in each bowl.

Divide the carrot batons and the leek and celerystrips between the two bowls and pour half of the sherry into each.

Season with salt and pepper to taste. Roll out the puff pastry and cut two round discs just a fraction larger than the top of each soup bowl (use another bowl as a guide when cutting).

Brush the edges of one side of each disc with the beaten egg and place on the top of the bowls to form a lid the eggbrushed edges will form a seal with the bowl.

Brush the top of each lid with the remaining egg.

Place in the fridge fox 10 minutes to rest then cook in the preheated oven for 15 to 20 minutes until the puff pastry is risen and golden brown. Remove from the oven and serve immediately.

This is a classic French restaurant dish made blissfully simple by using readymade consornme frozen pastry and tinned wild mushrooms.

Serves 2

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