Curried Mushroom Soup

Mushrooms and onion are cooked in butter and oil. Milk is slightly thickened and curry powder plus sherry are added for flavor.

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Ingredients:

• 1/2 cup finely minced onion
• 8 oz sliced fresh white mushrooms
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 2 Tablespoons flour
• 2 teaspoons curry powder
• 1 1/2 cups milk
• 4 Tablespoons cream sherry
• Salt to taste
• 1 very finely sliced green onion
• Pinch of garam masala (for garnish)

Method

Saute onions in butter and oil till soft & translucent. Add sliced mushrooms and 2 tablespoons sherry. Saute over medium heat till liquid has evaporated. Stir in flour & curry powder and briefly saute. Add milk all at once and stir till mixture thickens and bubbles; cook 1 minute more. Add remaining sherry and remove from heat. Taste for salt. Divide soup into 2 servings; garnish with green onions and pinch of garam masala.

Notes: Add additional milk, if soup is too thick. Can multiply ingredients to yield more servings. Soup can be made up to 2 days in advance and reheated, adding additional milk when reheated if soup is too thick. Hot or mild curry powder and garam masala can be purchased in major supermarket spice aisles.

Number of servings: 2

Submitted By: kathyvegas
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