Curried Mushroom Soup

Serving Size : 1
Ingredients

for prepare Curried Mushroom Soup

:

Amount	Measure	Ingredient - Preparation Method
2	Cups	Boiling Water
1	Cup	Dried Mushrooms - (1 oz.) * see note
Vegetable Oil Cooking Spray curried mushroom soup
2		Chopped Leeks - (white part only) (2
to 3 curried mushroom soup
2	Tablespoons	Flour
1	Tablespoon	Curry Powder
4	Cups	Skim Milk
1		Chicken Boullion Cube
2	Cups	Portobello Mushrooms - chopped
4	Cups	Shiitake Mushrooms - chopped
1	Tablespoon	Dry Sherry
1	Tablespoon	Fresh Chervil - chopped

* oyster, morel, porcini, you pick Put the boiling water over the dried mushrooms in a bowl and set aside. Preheat a heavy stockpot over medium high heat for 1 minute, then spray twice with vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stir with a wooden spoon until leeks are well coated. Add milk and boullion cube. Raise the heat heat to high and cook just until bubbles form around the edge. Reduce heat to low, whisk until all ingredients are thoroughly combined. Stir in fresh mushrooms and cook until soup is at desired thickness. Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. Add mushrooms to stockpot and cook 1 minute more. Remove from heat, stir in the sherry and garnish with chopped chervil. NOTES: I have seen some interest in low fat recipies. I tried this one from "In the Kitchen with Rosie" by Rosie Daley (yes, Oprah's personal cook). Actually, every recipie I've tried has been really good.

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