Yield: 4 servings
|2 pounds||Domestic mushrooms|
|Pref small caps|
|1 medium||Onion(s), thinly sliced|
|2 tablespoons||Soy sauce|
|1 tablespoon||Curry powder|
|1 teaspoon||Spanish paprika|
|1 tablespoon||White wine vinegar|
|Creme frache or sour cream|
Separate the stems and caps of the mushrooms. Set stems aside. Place ¼ 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, ⅓ 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 creme frache or sour cream.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95