Rosie’s back! I have spoken of my love of Oprah’s former personal chef Rosie Daley, and in particular, her Unfried Chicken. Daley’s cookbook In the Kitchen with Rosie really taught me a whole methodology of how to prepare food when I was just beginning to cook for myself. She also enlightens us with tricks to keep recipes...light and ways to eat healthier.
This recipe for curried mushroom soup has been on the back burner for a while—too long! It’s low in fat, easy to make, and so tasty too.
In the mood for more mushrooms? Click here for a toothsome mushroom lasagna, here for a duxelles preparation—and read about my first dubious experience with mushrooms here!
Curried Mushroom Soup
Ingredients
2 cups boiling water
1 cup dried oysters
1 cup morel
1cup porcini mushroom
1 1⁄2 cups chopped leeks, white part only
2 tablespoons flour
1 tablespoon curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh portabella mushrooms
4 cups chopped fresh shiitake mushrooms
1 tablespoon dry sherry
1 tablespoon chopped fresh chervil (if you can’t find chervil, a blend of parsley and tarragon works out nicely)
Directions
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 sauté 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.
Reduce 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.
Garnish with the chopped chervil.
Ingredients
2 cups boiling water
1 cup dried oysters
1 cup morel
1cup porcini mushroom
1 1⁄2 cups chopped leeks, white part only
2 tablespoons flour
1 tablespoon curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh portabella mushrooms
4 cups chopped fresh shiitake mushrooms
1 tablespoon dry sherry
1 tablespoon chopped fresh chervil (if you can’t find chervil, a blend of parsley and tarragon works out nicely)
Directions
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 sauté 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.
Reduce 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.
Garnish with the chopped chervil.
Do enjoy!
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