Thursday, December 30, 2010

Mushroom Soup

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Serves: 4-6
Time: ???

Ingredients:
  • 1 pound fresh mushrooms, trimmed, cut into ¼ inch thick slices
  • 5 tablespoons butter
  • ½ teaspoon curry powder
  • 3 tablespoons cake flour
  • 4 cups chicken or vegetable broth, homemade or canned
  • 1 6-ounce evaporated milk
  • salt and pepper to taste
  • Equipment: damp kitchen towel, knife, cutting board, large saucepan, mixing spoon, blender
Instructions:
  1. In skillet melt butter or magarine and add mushrooms. On miedium-high heat, stirring constantly, saute mushrooms until soft, about 4-6 minutes.
  2. Sprinkle and stir in curry powder and flour. Slowly pour in broth and allow mixture to boil for 2-3 minutes.
  3. Remove from heat and in batches spoon mixture into blender. Blend until smooth. Return mixture to saucepan. Stir in evaporated milk, salt and pepper to taste and return to boil cook about 5 minutes until heated through.
  4. Serve hot in individual soup bowls.

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