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Curried Mushroom Soup

2 Cups Boiling Water
1 Cup Dried Mushrooms -- (1 oz.) * see note
Vegetable Oil Cooking Spray
2 Chopped Leeks -- (white part only) (2 to 3)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms -- chopped
4 Cups Shiitake Mushrooms -- chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil -- chopped

* oyster, morel, porcini, you pick

Put the boiling water over the dried mushrooms in a bowl and set aside.

Preheat a heavy stockpot over medium high heat for 1 minute, then spray twice with vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stir with a wooden spoon until leeks are well coated. Add milk and boullion cube. Raise the heat heat to high and cook just until bubbles form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined. Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. Add mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

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