Indian Rock's Curry Mushroom Soup Recipe
Satiated with nutrients, Indian Rock's Curry Mushroom Soup serves perfect for those on a nutritious diet. Indian Rock's Curry Mushroom Soup is a cheap, spicy and healthy warming dish which can be spotted on almost every cook€™s gamut and takes a top place on mine as well. Take the chill off a windy day with a bowl of this warm and hearty soup. It can€™t get better!
Ingredients
Light vegetable oil spray
2 leeks, sliced and diced
Pinch of curry powder, to taste
2 twists of fresh pepper from pepper mill
2 tbs (30 ml) flour
1 cup (240 ml) beef stock
1 cup (240 ml) skim milk
6 mushrooms, sliced (2 shiitake, 2 portobello, 2 regular)
1/2 cup (120 ml) parsley, chopped
Directions
Lighdy spray bottom of soup pot with vegetable oil.
Saute leeks until tender.
Add curry powder, and pepper.
Add flour and stir until blended.
Add beef stock.
Stir well.
Add milk.
Stir well.
Simmer until reduced by half.
Add sliced mushrooms.
Simmer very gently for 5 minutes.
Pour into bowls and top with chopped parsley.
Saute leeks until tender.
Add curry powder, and pepper.
Add flour and stir until blended.
Add beef stock.
Stir well.
Add milk.
Stir well.
Simmer until reduced by half.
Add sliced mushrooms.
Simmer very gently for 5 minutes.
Pour into bowls and top with chopped parsley.
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