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Ingredients
1 ½ pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
6 cups chicken or beef stock
1 tablespoon curry powder
1 tablespoon light soy sauce
Salt and freshly ground pepper to taste
3 tablespoons plain yogurt, lightly stirred
1 tablespoon minced coriander leaves
Nutritional analysis per serving (6 servings)
10 grams carbs; 8 milligrams cholesterol; 99 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 594 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with ½ cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
- Step 2
Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
- Step 3
Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
- Step 4
When ready to serve, reheat the soup and season with salt and pepper.
- Step 5
Spoon the soup into warmed bowls and float ½ tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.
Private Notes
Comments
Added a chopped onion to start with and sauteed for a few minutes and then added the mushrooms. Did not have enough mushrooms for 1.5 lbs so reconstituted with boiling water some dried porchini and added them, and also the remaining liquid to the mixture (about 1 cup extra of liquid.) Added two tablespoons of cream after pureeing to make thicker and another 1/2 tsp of salt. Delicious.
Added a chopped onion to start with and sauteed for a few minutes and then added the mushrooms. Did not have enough mushrooms for 1.5 lbs so reconstituted with boiling water some dried porchini and added them, and also the remaining liquid to the mixture (about 1 cup extra of liquid.) Added two tablespoons of cream after pureeing to make thicker and another 1/2 tsp of salt. Delicious.