Curried mushroom soup

Yield: 4 servings

Measure Ingredient
2 pounds Domestic mushrooms
\N \N 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
\N \N Heavy cream
\N \N Salt
\N \N Creme fraÂŚche 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 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

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