Curried Mushroom Soup
Submitted by maryas
A low-fat creamy mushroom soup made with dried oyster, morel, and porcini mushrooms plus fresh portabellos, simmered with leeks and curry in skim milk. Finished with dry sherry and fresh chervil. Ready in 25 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThree kinds of dried mushrooms and fresh portabellos walk into a pot. What comes out is the most intensely mushroomy, warmly spiced soup you’ll make all winter, and it’s low-fat to boot.
Leeks get sauteed until silky, then coated in flour and curry powder to build a light roux. Skim milk goes in next, creating a creamy base without a drop of cream. Reconstituted dried mushrooms (oyster, morel, and porcini) bring deep, woodsy flavor, while chopped fresh portabellos add meaty texture.
A splash of dry sherry and a scattering of fresh chervil at the end make this taste like something from a proper French bistro with an Indian twist.
Kitchen Tips
- Don’t toss the mushroom soaking liquid! If you want even more depth, strain it through a coffee filter and use it in place of some of the milk.
- Whisk the milk in gradually to avoid lumps in the flour-curry roux. Patience pays off here.
- Squeeze the reconstituted mushrooms dry before chopping. Excess water dilutes the concentrated flavor you just built.
- Fresh chervil has a delicate anise note that complements the curry beautifully. If you can’t find it, flat-leaf parsley with a tiny pinch of tarragon works as a substitute.
Ingredients
Directions
Combine the dried mushrooms and boiling water in a bowl and set aside to soak.
Preheat a stockpot over medium heat for 1 minute, then spray it twice with the vegetable oil.
Add the leeks and sauté for about 3 minutes, stirring constantly, until translucent.
Add the flour and curry powder.
Stir with a wooden spoon til the leeks are well coated.
Add the milk and boullion cube.
Raise the heat to high and cook just until the bubbles begin to form around the edges.
Reduce heat to low and whisk until all ingredients are thoroughly combined.
Stir in the fresh mushrooms and cook for 5 minutes.
Meanwhile, remove the reconstituted mushrooms from their soaking liquid, squeeze out excess moisture, and roughly chop.
Add to the stockpot and cook for 1 minute more.
Stir in the sherry. Garnish with the chopped chervil.
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