Ingredients:
2 tablespoons vegan butter
2 packs mushrooms, roughly chopped
2 large shallots, chopped
salt and black pepper, to taste
3 tablespoons flour
2 cups milk
2 cups stock
puff pastry squares
Cook the mushrooms in the butter and add the shallots when liquid is gone. Season with salt and pepper and sprinkle in the flour. Pour in the liquid and bring to a simmer.
Transfer mixture to a blender and puree until smooth. Pour soups into oven safe bowls or ramekins and top with a puff pastry sheet. Brush with butter and bake until they are golden.
