Ingredients for Curried Mushroom Soup
- 4 cups boiling water
- Dried Oysters
- Morel
- Porcini Mushroom
- 2 cups sliced leeks
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- Skim Milk
- Chicken Bouillon Cube
- Fresh Portabella Mushrooms
- Fresh Shiitake Mushrooms
- Dry Sherry
- Fresh Chervil
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How to Make Curried Mushroom Soup
- In a large bowl, combine 4 cups boiling water, 1 cup dried mushrooms, and 1/2 cup fresh oysters. Let soak for at least 15 minutes to rehydrate the dried mushrooms.
- Preheat a large, heavy-bottomed stockpot over medium heat for 1 minute. Lightly coat with cooking spray (2 sprays).
- Add 2 cups sliced leeks and sauté for 3 minutes, or until softened and translucent, stirring frequently.
- Stir in 2 tablespoons all-purpose flour and 1 tablespoon curry powder until well combined.
- Gradually whisk in 4 cups milk and 1 bouillon cube, ensuring no lumps form.
- Increase heat to high and bring to a simmer, stirring constantly until small bubbles form around the edges.
- Reduce heat to low. Remove the soaked mushrooms from their liquid, strain the liquid, squeeze out excess moisture from the mushrooms, and roughly chop them.
- Add the chopped soaked mushrooms and 1 cup of fresh sliced mushrooms to the soup. Simmer for 5 minutes, stirring occasionally.
- Stir in 2 tablespoons dry sherry and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
35g
Fat
3g
Carbs
15g
