Curried Mushroom Soup Recipes

CURRIED SQUASH-MUSHROOM SOUP

Steps:

• Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
• Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
• Stir cream into soup and reheat if necessary.

CURRIED MUSHROOM SOUP

Steps:

• Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.
• preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the 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 the leeks are well coated.
• add the milk and bouillon cube.
• raise the heat to high and cook just until bubbles begin to form around the edge.
• lower the 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, strain, squeeze out excess moisture, and roughly chop.
• add to the stockpot and cook for 1 minute more.
• stir in the sherry.

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

Steps:

• Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
• Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
• Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

BEST CURRIED PUMPKIN SOUP

Steps:

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
• Add flour and curry powder and blend, stirring for five minutes.
• Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
• Transfer to a blender and purée until smooth.
• Add milk or whipping cream.
• Reheat until hot.
• For Vegetarian use the vegetable stock.

CURRIED MUSHROOM HOT POT

Steps:

• Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
• Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

CURRIED SHRIMP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.