This is a delightfully full flavored soup. Regarding the mushrooms - you can use whatever type of mushrooms you like – fresh or dried.
Ingredients:
½ white onion, chopped
2 cloves garlic chopped
2 Tbls. Olive Oil
8 oz white mushrooms, I buy pre-cut
8 oz crimini mushrooms, rough chopped
2 cups dried shitaki mushrooms, soaked in hot water to reconstitute
2 Tbls curry powder
4 Tbls flour
4 cups nonfat milk
1 – 1 ½ cups chicken broth
Salt & Pepper to taste
Directions:
Warm the oil in a soup pot; add onion and garlic. Saute for about 5 minutes; add the 8 oz of white mushrooms. Saute until mushrooms become cooked.
Add the curry powder and the flour to the pan. Cook for a moment and then begin to add the milk. Add a little at a time to completely combine the flour and curry powder. Once the milk has been added, add the chicken broth. Bring to a simmer.
Remove soup from pot and place in blender. Blend until smooth; return to pot. Add the crimini and shitaki mushrooms. Cook for 10 – 15 minutes.
Salt & pepper to taste and enjoy!
Ingredients:
½ white onion, chopped
2 cloves garlic chopped
2 Tbls. Olive Oil
8 oz white mushrooms, I buy pre-cut
8 oz crimini mushrooms, rough chopped
2 cups dried shitaki mushrooms, soaked in hot water to reconstitute
2 Tbls curry powder
4 Tbls flour
4 cups nonfat milk
1 – 1 ½ cups chicken broth
Salt & Pepper to taste
Directions:
Warm the oil in a soup pot; add onion and garlic. Saute for about 5 minutes; add the 8 oz of white mushrooms. Saute until mushrooms become cooked.
Add the curry powder and the flour to the pan. Cook for a moment and then begin to add the milk. Add a little at a time to completely combine the flour and curry powder. Once the milk has been added, add the chicken broth. Bring to a simmer.
Remove soup from pot and place in blender. Blend until smooth; return to pot. Add the crimini and shitaki mushrooms. Cook for 10 – 15 minutes.
Salt & pepper to taste and enjoy!
