Curried Cream of Mushroom Soup

October 13, 2010 By Julie 32 Comments

I promised part two of the mushroom madness and I plan to jump in head first in a quick minute, but before we get entranced with the deliciousness of this soup, I need to share that you, my awesome blog readers and supporters, all voted an awesome total of 155 times which means $155 was donated to the Susan G. Koman Breast Cancer Foundation! It made my day to donate that money on behalf of not just me, but of all my readers as well.

Here is the letter I was given after completing the donation. We all put forth the effort, so I thought it only fitting that we all share in the gratitude. Thank you so much for the support you gave for this competition; I love what we were able to accomplish!

October 12, 2010

Dear Ms. Mastbrook,

Thank you so much for your generous contribution of $155.00 to Susan G. Komen for the Cure®. Your support is hard at work bringing us closer to our promise of saving lives and ending breast cancer forever by empowering people, ensuring quality care for all and energizing science to find the cures.

With nearly $1.5 billion invested to date, we are the world’s single largest source of nonprofit funds dedicated to confronting breast cancer at every stage. In fact, since we started in 1982, practically every advance in the fight against breast cancer has been touched in some way by a Susan G. Komen for the Cure grant.

With friends like you, along with survivors, activists, and supporters in more than 120 U.S. locations and a growing number of international cities and countries, we are literally making an impact and helping save millions of lives around the world.

Again thank you for your generous donation and for your commitment to our steadfast promise to end breast cancer forever.

Sincerely,

Amb. Nancy G. Brinker
Founder and Chief Executive Officer

Ok, soup’s on. If you remember back to Monday’s post, I showed you all this big, beautiful pot of mushroom broth that was created after rehydrating the mushrooms for the pie. In addition to the broth, I had also left behind the pack of chantrelles because when I visited the Marx Food website to read more about how to rehydrate the mushrooms, I learned that the chantrelles are better mulched up than eaten whole as they don’t get back as much of their softness. Put it all together and cream of mushroom soup seemed like the logical choice.

Let me just say, this soup was really REALLY good. I loved the addition of curry; it gave it that extra kick above every day and had me returning for seconds (and thirds, don’t tell anyone!) Here’s what you’ll need to put your own batch together.

Ingredients Needed:

3 Tbsp of Butter
3 Cloves of Garlic, Minced
1 Onion, Chopped
2 Carrots, Chopped
2 Tbsp of Flour
4 Cups of Broth*
1 Cup of White Wine
1 tsp of Basil
1 tsp of Thyme
1/4 Cup Dried Ground or 10oz Assorted Fresh Chopped Mushrooms
1 Cup of Heavy Cream
1/4 tsp of Pepper
2 tsp of Curry
Salt to Taste

*If you use the reconstituted broth, add 2 tsp of chicken, mushroom or veggie base in addition.

Melt up your butter on medium heat and add in the garlic, onion, and carrots. Cook for 3-4 minutes.

Now add in your flour and stir it up good.

Add in the broth, base if you’re using the mushroom water, wine, basil, thyme, and mushrooms.

Mix it together, bring to a boil and then turn down to medium low heat, cover and let simmer for about 20 minutes. Now turn down the heat to low and add in your heavy cream.

Last but not least add in your pepper, curry and salt.

Now grab a spoon, a bowl and your appetite. You’re going to need it.