Curry soup

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.

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