Mushroom Soup with Puff Pastry Lid Recipe | Puck

Ingredients

• 25 g butter
• 50 g finely chopped shallots
• 450 g sliced mushrooms
• 200 g oyster mushrooms, cut into strips
• 1 litre vegetable stock
• 150 ml Puck® Whipping Cream
• 3 tbsp plain flour
• 1 tsp coarse salt
• Freshly ground pepper to taste
• 4 thawed, frozen puff pastry rounds
• 50 g sliced blue cheese
• 1 beaten egg