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Curried Mushroom Soup

2 lb Domestic mushrooms - Pref small caps
1 md Onion(s), thinly sliced
2 tb Soy sauce
2 c Half-and-half
1 tb Curry powder
1/4 ts Sugar
1 ts Spanish paprika
1 tb White wine vinegar
Heavy cream
Salt
Crème fraeche or sour cream


Separate the stems and caps of the mushrooms. Set stems aside. Place 1/4 cup water in a small saucepan over high heat and add the mushroom caps. Bring the water to a boil, then lower to a simmer, add the onion, and cover tightly. Let the mushroom "sweat" for 5-7 min.

While the caps are cooking, combine the soy sauce, mushroom stems, 1/3 cup half-and-half, curry powder, sugar, paprika, and vinegar in a blender or food processor and process until you have a smooth, fairly thick puree.

Place the puree and mushrooms in a soup pot, along with the remaining half-and-half, adding just enough cream to desired thickness. Heat until warmed through, and season with salt to taste. Ladle into individual soup bowls and serve with a dollop of crème fraeche or sour cream.


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