Curried Mushroom Soup Recipe

Name: Curried Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1 cup assorted dried oyster, morel, and porcini mushrooms (1 ounce dried mushrooms); Light vegetable oil cooking spray; 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; 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

Servings: persons

2 cups boiling water
1 cup assorted dried oyster, morel, and porcini mushrooms (1 ounce dried mushrooms)
Light vegetable oil cooking spray
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
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

1
Pour the boiling water over the dried mushrooms in a bowl and set aside to soak.
2
Preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
3
Add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
4
Add the flour and curry powder.
5
Stir with a wooden spoon until the leeks are well coated.
6
Add the milk and bouillon cube.
7
Raise the heat to high and cook just until bubbles begin to form around the edge.
8
Reduce the heat to low and whisk until all ingredients are thoroughly combined.
9
Stir in the fresh mushrooms and cook for 5 minutes.
10
Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.
11
(Save the soaking liquid for another soup or sauce; here it would thin the soup too much and curdle the skim milk.)
12
Add to the stockpot and cook for 1 minute more.
13
Stir in the sherry.
14
Garnish with the chopped chervil.

1308

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups boiling water, 1 cup assorted dried oyster, morel, and porcini mushrooms (1 ounce dried mushrooms), Light vegetable oil cooking spray, 1 1/2 cups chopped leek, white part only (2-3 leeks), and more.

Yes, Curried Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Mushroom Soup

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