Yield: 6 Servings
Measure | Ingredient |
---|---|
1.00 large | Onion |
1.00 ounce | Butter |
6.00 teaspoon | Curry |
2.00 teaspoon | Flour |
2⅛ cup | Chicken-Stock |
12.00 ounce | Mushrooms |
3½ ounce | Peas |
1¼ pounds | Mixed Seafood (as available) |
8.00 ounce | Asparargus, canned, w/water |
1.00 cup | Cream |
\N \N | Paprika + Pepper to taste |
Cut onion in rings and give into a pot with the butter and the sliced mushrooms. Heat up and stirr til onion clears. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
Cook for 5 min. Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper. Let rest about 5 min at little heat.