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Ingredients

• 1 1/4 pounds common mushrooms or chanterelles (see notes)
• 1 slice bacon (1 oz.), chopped
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, peeled and chopped
• 1/4 cup cognac or brandy
• 1/3 cup dry white wine
• 3 cups fat-skimmed chicken broth
• 1 1/2 cups whipping cream
• Salt and white pepper
• 1 package (10 oz.) frozen puff pastry shells, thawed
• 1 large egg, lightly beaten
• Sherry-shallot butter (recipe below), optional

Description

Notes: George Morrone, Executive Chef Of Redwood Park In San Francisco, Uses Fresh Chanterelles In This Soup, But It's Also Delicious With Common Button Mushrooms. You Can Prepare The Soup Through Step 6 Up To 1 Day Ahead; Let Stand Uncovered Until Egg Co

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