Curried Mushroom Soup
Description
This Indian soup features Assorted dried mushrooms. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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oyster, morel & porcini -- (1 ounce dried mushrooms) 2 c Boiling water Light veg.
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oil spray 1 1/2 c Chopped leek -- white part only 2 tb All-purpose flour 1 tb Curry powder 4 c Skim milk 1 Chicken boullion cube 2 c Chopped fresh portobellas -- mushrooms -- (3 small mushrooms) 1 tb Dry sherry (optional) 1 tb Chopped fresh chervil
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Combine the dried shrooms and boiling water in a bowl and
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set aside to
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soak .
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Preheat a stockpot over medium
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heat for 1 minute, then spray it twice (that's twice) with the veg oil.
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Add the leeks and saute for about 3 minutes, stirring constantly, until transluscent.
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Add the flour and curry powder.
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Stir with a wooden spoon til the leeks are well coated.
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add the milk and boullion cube.
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Raise the heat to high and cook just until the bubbles begin to form around the edges.
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Reduce heat to low and whisk until all ingredients are thoroughly combined.
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Stir in the fresh shrooms and cook for 5 minutes.
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Meanwhile, back at the ranch
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remove the reconstituted shrooms from their soaking liquid, squeeze out excess moisture, and roughly
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chop .
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Add to the stockpot and cook for 1 minute more.
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Stir in the sherry.
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Garnish with the chopped chervil.
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fat = 1
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 13.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.6g3%
- Sugars 1.2g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
assorted, boiling, curried, dried, indian, low-fat, mushroom, mushrooms, sautéing, soup, title, vegan
