• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Curried Mushroom Soup

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 2 c Boiling Water
  • 1 c Dried Mushrooms; (1 oz.) *
  • -see note
  • Vegetable Oil Cooking Spray
  • 2 Chopped Leeks; (white part
  • -only) (2
  • To 3)
  • 2 tb Flour
  • 1 tb Curry Powder
  • 4 c Skim Milk
  • 1 Chicken Boullion Cube
  • 2 c Portobello Mushrooms;
  • -chopped
  • 4 c Shiitake Mushrooms; chopped
  • 1 tb Dry Sherry
  • 1 tb 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.


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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