← Back to Search Results
Fusion
Curried Mushroom Soup

Photo by: Joey DeLeo
Comments: 0
 

Recipe

This soup is tangy in its mildest rendition, and just gets hotter, depending on the strength of the curry used. For added tastebud tingling, dust with cayenne pepper.

Today one can find a variety of marvelous wild mushrooms, even in the supermarket. Use what is available. For the dried mushrooms, I like the mix of oyster, morel, and porcini, but a cup of any single variety can be substituted. Garnish with chopped parsley if you can’t find chervil.

Yield: Serves 4

Ingredients

  • 2 cups boiling water
  • 1 cup assorted dried oyster, morel, and porcini mushrooms (1 ounce dried mushrooms)
  • Light vegetable oil cooking spray
  • 1½ cups 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 portobello mushrooms (3 smallish mushrooms)
  • 4 cups chopped fresh shiitake mushrooms (10-12 mushrooms)
  • 1 tablespoon dry sherry
  • 1 tablespoon chopped fresh chervil

Directions

Pour the boiling water over the dried mushrooms in a bowl and set aside to soak.

Preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the leeks and sauté for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stir with a wooden spoon until the leeks are well coated. Add the milk and bouillon cube. Raise the heat to high and cook just until bubbles begin to form around the edge.

Reduce the heat to low and whisk until all ingredients are thoroughly combined. Stir in the fresh mushrooms and cook for 5 minutes.

Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. (Save the soaking liquid for another soup or sauce; here it would thin the soup too much and curdle the skim milk.) Add to the stockpot and cook for 1 minute more. Stir in the sherry.

Garnish with the chopped chervil.


© 1994 Rosie Daley
 

Nutritional Information

Nutritional information is provided by the author.

Fat per serving = 1.6 grams
Calories per serving = 196

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
food-to-live-by Food to Live By
by Myra Goodman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
spice Spice
by Ana Sortun
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
raos-cookbook Rao's Cookbook
by Frank Pellegrino
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?