Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Domestic mushrooms 1/4 ts Sugar
Pref small caps 1 ts Spanish paprika
1 md Onion(s), thinly sliced 1 tb White wine vinegar
2 tb Soy sauce Heavy cream
2 c Half-and-half Salt
1 tb Curry powder Creme fra?che or sour cream

Separate the stems and caps of the mushrooms. Set stems aside. Place
1/4 cup water in a small saucepan over high heat and add the mushroom
caps. Bring the water to a boil, then lower to a simmer, add the
onion, and cover tightly. Let the mushroom "sweat" for 5-7 min.

While the caps are cooking, combine the soy sauce, mushroom stems,
1/3 cup half-and-half, curry powder, sugar, paprika, and vinegar in a
blender or food processor and process until you have a smooth, fairly
thick puree.

Place the puree and mushrooms in a soup pot, along with the remaining
half-and-half, adding just enough cream to desired thickness. Heat
until warmed through, and season with salt to taste. Ladle into
individual soup bowls and serve with a dollop of creme fra?che or
sour cream.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 42
Submitted By DIANE LAZARUS On 11-19-95

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