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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
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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