Creamy Garlic & Mushroom Soup with Pastry Caps

In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes.

Sprinkle with flour; stir until blended.

Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through.

On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square.

Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water.

Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins.

Place on baking sheets.

Bake at 400° for 12-15 minutes or until golden brown.