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Curry-Soup

 

70

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

1 large onions
1 ounce butter
6 teaspoons curry powder
2 teaspoons all-purpose flour
2 ⅛ cups chicken broth
12 ounces mushrooms
3 ½ ounces green peas
1 ¼ pounds mixed seafood
*
8 ounces asparagus
canned, with water
1 cup cream
1 x paprika
*
1 x black pepper
*

Directions

Cut onion in rings and give into a pot with the butter and the sliced mushrooms.

Heat up and stir til onion clears. Add curry, flour, stock, mushrooms, seafood and peas.

Cook for 5 min.

Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper.

Let rest about 5 min at little heat.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 17268% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 186mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 8%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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