Remove crusts from bread, break bread into pieces.
Heat butter in pan, add mushrooms and garlic, cook, stirring, until mushrooms are soft. Add bread, stock and nutmeg, simmer, uncovered, 15 mins. Blend or process mushroom mixture until smooth. Stir in cream and parsley.
Divide soup between 4 ovenproof soup bowls (1 cup capacity), top bowls with pastry, trim edges. Brush top of pastry with egg yolk, place bowls on oven tray. Bake in moderately hot oven about 10 mins or until pastry is golden brown and puffed.
Your Mushroom Soup with Pastry Lid is ready. Happy cooking!
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