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home > recipes > soups > curried mushroom soup
This is a wonderful soup from Rosie Daley's IN THE KITCHEN WITH ROSIE. Her recipe calls specifically for 2 cups of portobello mushrooms and 4 cups of shitake mushrooms but she also says that any fresh mushrooms can be used, so I have changed the recipe to say 6 cups assorted fresh chopped mushrooms. I also used a different mixture of dried mushrooms. It was wonderful. It makes 4 main course servings but could easily serve 8 people as a first course. I served it with a fresh baguette. Curried Mushroom Soup SOURCE: In The Kitchen With Rosie YEAR: 1994 PAGE: 18 INGREDIENTS FOR 4 SERVINGS: 2 cups boiling water 1 cup assorted dried mushrooms (approximately 1 ounce) 1-1/2 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 6 cups chopped fresh assorted mushrooms 1 tablespoon dry sherry 1 tablespoon chopped fresh chervil, for garnish INSTRUCTIONS: Pour 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 saute for about 3 minutes, stirring constantly, until translucent. Add flour and curry powder. Stir until the leeks are well coated. Add milk and bouillon cube. Raise the heat to high and cook just until bubbles begin to form around the edge. Reduce 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 the excess liquid 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.

Curried Mushroom Soup


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keyword: curried
keyword: mushroom
ethnicity: indian
recipes for soups
recipes by ZORAMON
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(posted January 25, 1998)

This is a wonderful soup from Rosie Daley's IN THE KITCHEN WITH ROSIE. Her recipe calls specifically for 2 cups of portobello mushrooms and 4 cups of shitake mushrooms but she also says that any fresh mushrooms can be used, so I have changed the recipe to say 6 cups assorted fresh chopped mushrooms. I also used a different mixture of dried mushrooms. It was wonderful. It makes 4 main course servings but could easily serve 8 people as a first course. I served it with a fresh baguette.

Curried Mushroom Soup

SOURCE: In The Kitchen With Rosie YEAR: 1994 PAGE: 18

INGREDIENTS FOR 4 SERVINGS:
2 cups boiling water
1 cup assorted dried mushrooms (approximately 1 ounce)
1-1/2 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
6 cups chopped fresh assorted mushrooms
1 tablespoon dry sherry
1 tablespoon chopped fresh chervil, for garnish

INSTRUCTIONS:
Pour 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 saute for about 3 minutes, stirring constantly, until translucent. Add flour and curry powder. Stir until the leeks are well coated. Add milk and bouillon cube. Raise the heat to high and cook just until bubbles begin to form around the edge.

Reduce 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 the excess liquid 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.


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