Curried mushroom soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Domestic mushrooms |
| Pref small caps | ||
| 1 | medium | Onion(s), thinly sliced |
| 2 | tablespoons | Soy sauce |
| 2 | cups | Half-and-half |
| 1 | tablespoon | Curry powder |
| ¼ | teaspoon | Sugar |
| 1 | teaspoon | Spanish paprika |
| 1 | tablespoon | White wine vinegar |
| Heavy cream | ||
| Salt | ||
| Creme fraÂŚche or sour cream | ||
Directions
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 fraŒche or sour cream.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 42
Submitted By DIANE LAZARUS On 11-19-95