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Curried Mushroom Soup

8 green onions -- sliced (reserving 4 tspns of green for garnish)
4 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
2 cups vegetable or chicken stock -- heated
2 cups milk
3/4 cup chopped mushrooms
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup whipping cream
2 egg yolks


Melt butter in a large saucepan over low heat. Add the green onions and saute until wilted -- about 5 to 7 minutes. Increase heat to medium, add flour and curry powder, and stir for about 2 minutes. Remove from heat -- and whisk in the hot stock and milk. Add mushrooms, salt, and pepper. Cover partially and simmer for 20 minutes, stirring occasionally.


Whisk the cream and egg yolks in a small bowl. Lighten it with a couple tablespoons of the mushroom soup, then whisk it all into the soup. Cook on low heat, stirring from time to time, until thick -- about 4 to 5 minutes. Ladle into bowls and garnish with the reserved green onion slices. Serve immediately.





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