Curried Mushroom Soup With Leeks

Course : Soups
Serves: 1
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2 Cups boiling water
1 cup dried mushrooms1oz.*see note below
1 spray vegetable oil cooking spray
3 medium chopped leeks -- white part only
2 Tablespoons flour
1 Tablespoon curry powder
4 Cups skim milk
1 piece chicken boullion cube
2 Cups portobello mushrooms chopped
4 Cups shiitake mushrooms chopped
1 Tablespoon dry sherry
1 Tablespoon fresh chervil chopped

Preparation / Directions:

* oyster, morel, 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 spray twice with vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stor with wooden spoon until leeks are well coated. Add milk and boullion cube. Raise the heat to high and cook just until the boullion form around the edge. Reduce heat to low, whisk until all ingredients are thouroughly combined. Stir in fresh mushrooms and cook until soup is at desired thickness. Meanwhile, remove the reconstituted mushroom 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.


Nutritional Information:

599 Calories (kcal); 4g Total Fat; (5% calories from fat); 40g Protein; 101g Carbohydrate; 18mg Cholesterol; 577mg Sodium

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