Curried Cream of Mushroom Soup

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,

Nancy Brinker Signature 2009

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.

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Curried Cream of Mushroom Soup

Ingredients:

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

Directions:

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.

Curried Cream Of Mushroom Soup on Foodista

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32 Responses to “Curried Cream of Mushroom Soup”

  1. 1

    nancy@skinnykitchen.com — October 13, 2010 @ 5:40 am

    Wow this soup looks and sounds amazing. I’m going to try it but use reduced-fat butter and milk…Thanks for sharing1

  2. 2

    Brenda — October 13, 2010 @ 8:46 am

    Wine AND cream AND curry? All my favourite food groups!!! Seriously, this looks SO good! I love the addition of curry, I could eat curry every day. Delicious and perfect for fall.

  3. 3

    Sommer @ A Spicy Perspective — October 13, 2010 @ 10:34 am

    Julie~ very cool, about the donation!

    This soups sounds like what all soups should be–ultra comforting, creamy and filling! I love the touch a curry to add extra warmth!

  4. 4

    Lisa — October 13, 2010 @ 12:53 pm

    Cream of mushroom soup is always good, but that is a great idea to add the curry powder to it. I love the depth that spices can give to a dish changing it into something even better. I’ll have to try this.

  5. 5

    Christina — October 13, 2010 @ 1:15 pm

    Mushroom soup with curry? Sounds fabulous!

  6. 6

    Laura in Cancun — October 13, 2010 @ 1:28 pm

    I looooooove mushrooms!!! MMM!!!

  7. 7

    Maranda — October 13, 2010 @ 2:29 pm

    Okay now you’re just teasing me! This looks really yummy!

  8. 8

    blackbookkitchendiaries — October 13, 2010 @ 2:38 pm

    i love how beautiful this looks! i’m so glad i stumble on your site. thank you for sharing.

  9. 9

    Katerina — October 13, 2010 @ 2:38 pm

    It is always great when we can help for a cause. Indeed breast cancer can be diagnosed and women can be saved if they check regularly. Congrats Julie. As far as the soup I agree the curry sure must have played a major role in its flavor. I love it!

  10. 10

    Curried Cream of Mushroom Soup — October 13, 2010 @ 6:54 pm

    […] 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! … Read ahead […]

  11. 11

    rebecca — October 13, 2010 @ 10:43 pm

    wow great soup, no worries if you miss the radio show just click the link on the blog they are archived

  12. 12

    Monet — October 14, 2010 @ 12:15 am

    This looks SO MUCH better than what you get from those red cans. Wow! I could easily be happy with a bowl of this and a chunk of bread for dinner. And I’m so happy to hear that you were able to raise all that money! What a great cause and what a great turn-out. Thanks for sharing love!

  13. 13

    Rita — October 14, 2010 @ 7:18 am

    We love mushroom soup; great idea to add curry to it.
    It’s been a busy couple of weeks.
    I haven’t had a chance to get going in My Recipe Book, but I know it will work.
    Thanks so much,
    Rita

  14. 14

    Lindsay @ Pinch of Yum — October 14, 2010 @ 7:52 am

    I love that you have Market Pantry black pepper. It’s nice to see a food blog using regular people brands! :) And this soup looks awesome!

  15. 15

    Joey @ Big Teeth & Clouds — October 14, 2010 @ 9:41 am

    We’re getting in the heart of soup weather now! And way to go collecting all of those votes!

  16. 16

    Alex Fitzpatrick — October 14, 2010 @ 9:51 am

    Mmmmm, looks amazing. Congrats on your hard work and donation. Love ya girl!

  17. 17

    Emily Z — October 14, 2010 @ 10:36 am

    Congrats on the donation, I feel happy to have been a part of that. Your mushroom soup sounds delicious, especially with the curry! Perfect for a cool fall evening!

  18. 18

    ingrid — October 14, 2010 @ 2:42 pm

    YUM! Much better than that canned stuff.
    ~ingrid

  19. 19

    GreenGirl — October 14, 2010 @ 9:53 pm

    I grabbed my spoon and sat myself at the table (hope you don’t mind) waiting for my bowl of mushroom soup
    bookmarked it, is high on my soup list to do

  20. 20

    Biren @ Roti n Rice — October 14, 2010 @ 9:57 pm

    Your curried mushroom soup sounds amazing. I can sure do with a warm bowl of this yumminess with the temps dropping. So cool that you were able to contribute to the Susan G. Komen Breast Cancer Foundation.

  21. 21

    Nirmala — October 15, 2010 @ 12:07 pm

    This is perfect for fall. Warmth, creaminess and a bit of spice. I can’t wait to try it. I love mushrooms and how easy this recipe is.

    On the gingerbread house front, I can’t wait to see the final product. You have a great bones and structure so your final product is going to look awesome.

  22. 22

    Anna Johnston — October 16, 2010 @ 12:32 am

    Oh you cheeky thing you… curry, wine & cream. Nothing like a nice big bowl of mushroom soup, this one in particular :)

  23. 23

    Katie — October 16, 2010 @ 1:38 am

    So happy to see you again at A Crafty Soiree! You take the most mouthwatering photos, it almost…almost makes me think I might like mushrooms. But then I remember I really really don’t. But the rest of my entire family would, so this is still a keeper. I always need things to make for my family when they visit and if I stuck to what I’ll eat…well they would eat the same thing over and over. Thanks for sharing and looking forward to seeing you next time too:)

    PS: I am so glad you raised so much money for such a good cause, my mom is a breast cancer survivor. I am bummed I didn’t visit last week’s link up post until it was too late to help:(

  24. 24

    Alison @ Ingredients, Inc. — October 16, 2010 @ 9:56 pm

    Great looking soup! True comfort food! Hope you’re having a good weekend!

  25. 25

    Melanie — October 17, 2010 @ 10:26 am

    This soup looks so comforting and warm!

  26. 26

    Nancie — October 17, 2010 @ 6:46 pm

    Hmmm……….Sounds like a delicious soup for a cool autumn day or the coldest of winter.

    http://budgettravelerssandbox.com/2010/10/wanderfood-wednesday-from-my-korean-kitchen/

  27. 27

    malia — October 18, 2010 @ 12:41 am

    this is beautiful and i best it tasted as good as it looks!

  28. 28

    Charlotte — October 24, 2010 @ 10:07 pm

    That looks incredible! The fall is my favorite time of year for soup making so I will definitely keep this recipe on file.

    Thanks, and wishing you a wonderful week!

  29. 29

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  32. 32

    G Andolina — November 9, 2013 @ 1:46 am

    You should always add your curry and and other spices- not herbs- when you saute your veggies. It make the spices bloom a whole lot better. It’s how every Indian cooks and for a good reason.
    I had a fantastic creamy curried mushroom soup with a hit of sherry in Seattle at a now closed cafe. I am going to work on this recipe to se if I can get this to that.

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