Curried Mushroom Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups boiling water
• 1 cup dried oysters
• 1 cup morel
• 1 cup porcini mushroom
• 1 1/2 cups chopped leeks, part only
• 2 tablespoons flour
• 1 tablespoon curry powder
• 4 cups skim milk
• 1 chicken bouillon cube
• 2 cups chopped fresh portabella mushrooms
• 4 cups chopped fresh shiitake mushrooms
• 1 tablespoon dry sherry
• 1 tablespoon chopped fresh chervil

Recipe

• 1 pour the boiling water, the oysters and 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 lower 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 add to the stockpot and cook for 1 minute more.
• 12 stir in the sherry.