Chef’s Corner

Chef James Boukhalfa

Chef James Boukhalfa

This French recipe is a perfect appetizer for your next dinner party.

Mushroom Soup en Croûte

Course: Appetizer
Cuisine:  French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3


  • 3 cups of sliced mushrooms (assorted – shiitake, cremini, portabella, etc.,)
  • 3 cups homemade chicken stock (or beef stock)
  • 1 cup heavy cream
  • 2 tbsp. chopped shallots
  • ½ tbsp. chopped garlic
  • chopped celery
  • ½ tbsp. canola oil
  • thyme
  • ½ tsp. dried tarragon
  • 1 tsp. rosemary
  • 1 tsp. chopped parsley
  • butter
  • ¼ cup sherry wine
  • all-purpose flour
  • squares sheet of puff pastry (size 4.5×4.5 inches)
  • 1 egg wash


  1. In a heated saucepan place the oil and butter. When the butter is melted, add the shallots, garlic, and celery. Sauté and stir for 2 minutes.
  2. Add mushrooms, sauté for 3-4 minutes. Add the sherry wine; continue cooking for another 3 to 4 minutes.
  3. Sprinkle with flour; cook stirring for another 2 minutes. Add the herbs and the chicken stock. Bring to a boil, turn down the heat and simmer for 10 minutes
  4. Season with salt and pepper. Add the heavy cream; bring to a boil, turn down the heat and simmer for another 5 minutes.
  5. Taste the soup. Add salt and pepper as needed.
  6. Fill up 3 soup cups with the mushroom soup.
  7. Brush the outside of the cup with water to help the puff pastry adhere. Place 1 square of puff pastry on top of each bowl and press the edges to adhere.
  8. Brush the puff pastry with egg wash. Bake until the pastry is puffed and golden (approximately 15 minutes in a 350-degree oven). Serve.

Restaurant Information: Chef James Boukhalfa is Executive Chef at the Via Mizner Golf and Country Club in Boca Raton, Florida, which includes the popular Grill Room & Bar.