CHICAGO’S STEAK AND SEAFOOD’S MUSHROOM SOUP

2 1/2 cups white mushrooms with stems, trimmed and grated

1/2 cup yellow onions, diced 2 cups water, divided 2 tablespoons chicken base 1/4 teaspoon white pepper

1 1/4 cups heavy cream

⅓ cup all-purpose flour 1 tablespoon sherry

6 6- by 6-inch sheets puff

pastry

1 egg yolk, beaten

In a large saucepan, combine mushrooms and onions over medium heat. Cook until mushrooms release their liquid and the liquid evaporates, about 10 minutes, stirring frequently.

In a small bowl, combine 1 ¾ cups water with chicken base and white pepper. Stir water mixture into mushrooms. Add cream and bring mixture to a boil.

In a small bowl, combine remaining ¼ cup water with flour and whisk until smooth. Whisk flour mixture into soup until well combined. Cook until soup thickens, about 2 minutes, then remove saucepan from heat and stir in sherry, continuing to whisk. Divide soup into 6 oven-proof serving bowls.

Preheat oven to 400 degrees. Top each bowl with a sheet of puff pastry, pressing puff pastry around edge of bowl to seal. Brush pastry with egg yolk. Arrange bowls on a baking sheet and put into oven. Bake until pastry puffs and turns brown, about 10 minutes. Remove from oven and allow to cool slightly before serving. Serves: 6

Per serving:

CONTRIBUTED BY HENRI HOLLIS 453 calories (percent of calories from fat, 70), 6 grams protein, 28 grams carbohydrates, 1 gram fiber, 35 grams fat (16 grams saturated), 104 milligrams cholesterol, 495 milligrams sodium.