Wild-Mushroom Soup

1. 1

   Rinse the mushrooms and trim off any tough stems.

2. 2

   Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock.

3. 3

   Cook over very low heat for about 25 minutes, until the mushrooms have wilted.

4. 4

   Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce.

5. 5

   Simmer for 10 minutes, then remove from the heat and allow to cool briefly.

6. 6

   Puree the mixture in a blender in several batches.

7. 7

   (The results will be much smoother than can be obtained with a food processor.)

8. 8

   The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.

9. 9

   When ready to serve, reheat the soup and season with salt and pepper.

10. 10

    Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern.

11. 11

    Sprinkle with the coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.