Mushroom Curry Soup
Soups, especially a vegetable soup, are a cheap and easy way to have needed nutrients in your diet. This mushroom soup recipe is unlike any other vegetable soup recipes you have ever tried because it is so chocked full of flavor.
Preparation Time10 min
Cooking Time25 min
Ingredients
- 1 cup assorted dried oyster, morel, and porcini mushrooms (1 oz dried mushrooms)
- 2 cups boiling water
- Light vegetable oil cooking spray
- 1 1/2 cup chopped leek, white part only (2-3 leeks)
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 4 cups skim milk
- 1 chicken bouillon cube
- 2 cups chopped fresh portobella mushrooms (3 small mushrooms)
- 1 tablespoon dry sherry (optional)
- 1 tablespoon chopped fresh chervil
Instructions
- Combine the dried mushrooms and boiling water in a bowl and set aside to soak.
- Preheat a stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
- Add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
- Add the flour and curry powder. Stir until leeks are well coated.
- Add the milk and bouillon cube. Raise the heat to high and cook just until the bubbles begin to form around the edges.
- Reduce the heat to low and whisk and all ingredients are thoroughly combined. Stir in the fresh mushrooms and cook for 5 minutes.
- Meanwhile, remove the reconstituted mushrooms from their soaking liquid, squeeze out excess moisture, and roughly chop.
- Add to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish with chopped chervil.
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