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Curried Mushroom Soup
Recipe By : Kay Savik
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Cups Boiling Water
1 Cup Dried Mushrooms -- (1 oz.) * see note
Vegetable Oil Cooking Spray
2 Chopped Leeks -- (white part only) (2
to 3)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms -- chopped
4 Cups Shiitake Mushrooms -- chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil -- chopped
* oyster, morel, porcini, you pick
Put the boiling water over the dried
mushrooms in a bowl and set aside.
Preheat a heavy stockpot over medium high
heat for 1 minute, then
1 spray twice with vegetable oil. Add the leeks
and saute for about 3
minutes, stirring constantly, until
translucent. Add the flour and curry
powder. Stir with a wooden spoon until
leeks are well coated. Add milk
and boullion cube. Raise the heat heat to
high and cook just until bubbles
form around the edge.
Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.
Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.
Remove from heat, stir in the sherry and garnish with chopped chervil.
NOTES:
I have seen some interest in low fat recipies. I tried this one from
"In the Kitchen with Rosie" by Rosie Daley (yes, Oprah's personal
cook). Actually, every recipie I've tried has been really good.
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Per serving: 2024 Calories; 9g Fat (3% calories from fat); 86g Protein; 466g
Carbohydrate; 18mg Cholesterol; 604mg Sodium
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