Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

Subscribe by Email

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • FOOD
  • Health
  • At Home
  • Family
  • Contact

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,

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.

Print

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

You Might Also Like:

Get Ready for the Pacific Foods Everyday Chef Challenge! Tomato Basil Soup – La Madeleine Style My trip to Panera Bread and the Inevitable Salad Craving that Followed Mexi-Slaw: An Exotic Dish to Honor Adventurous Spirits

Filed Under: Appetizers, Food, Other, Soup, Sponored Posts

« Mouthwatering Mushroom Pie
Family Friendly Fridays: The start of the Gingerbread House »

Comments

  1. nancy@skinnykitchen.com says

    October 13, 2010 at 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

    Reply
  2. Brenda says

    October 13, 2010 at 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.

    Reply
  3. Sommer @ A Spicy Perspective says

    October 13, 2010 at 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!

    Reply
  4. Lisa says

    October 13, 2010 at 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.

    Reply
  5. Christina says

    October 13, 2010 at 1:15 pm

    Mushroom soup with curry? Sounds fabulous!

    Reply
  6. Laura in Cancun says

    October 13, 2010 at 1:28 pm

    I looooooove mushrooms!!! MMM!!!

    Reply
  7. Maranda says

    October 13, 2010 at 2:29 pm

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

    Reply
  8. blackbookkitchendiaries says

    October 13, 2010 at 2:38 pm

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

    Reply
  9. Katerina says

    October 13, 2010 at 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!

    Reply
  10. rebecca says

    October 13, 2010 at 10:43 pm

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

    Reply
  11. Monet says

    October 14, 2010 at 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!

    Reply
  12. Rita says

    October 14, 2010 at 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

    Reply
  13. Lindsay @ Pinch of Yum says

    October 14, 2010 at 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!

    Reply
  14. Joey @ Big Teeth & Clouds says

    October 14, 2010 at 9:41 am

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

    Reply
  15. Alex Fitzpatrick says

    October 14, 2010 at 9:51 am

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

    Reply
  16. Emily Z says

    October 14, 2010 at 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!

    Reply
  17. ingrid says

    October 14, 2010 at 2:42 pm

    YUM! Much better than that canned stuff.
    ~ingrid

    Reply
  18. GreenGirl says

    October 14, 2010 at 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

    Reply
  19. Biren @ Roti n Rice says

    October 14, 2010 at 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.

    Reply
  20. Nirmala says

    October 15, 2010 at 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.

    Reply
  21. Anna Johnston says

    October 16, 2010 at 12:32 am

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

    Reply
  22. Katie says

    October 16, 2010 at 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:(

    Reply
  23. Alison @ Ingredients, Inc. says

    October 16, 2010 at 9:56 pm

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

    Reply
  24. Melanie says

    October 17, 2010 at 10:26 am

    This soup looks so comforting and warm!

    Reply
  25. Nancie says

    October 17, 2010 at 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/

    Reply
  26. malia says

    October 18, 2010 at 12:41 am

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

    Reply
  27. Charlotte says

    October 24, 2010 at 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!

    Reply
  28. G Andolina says

    November 9, 2013 at 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.

    Reply

Trackbacks

  1. Curried Cream of Mushroom Soup says:
    October 13, 2010 at 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 […]

    Reply
  2. Lusciously Lemony Lentil Soup with Whole Wheat Sourdough Biscuits | Mommie Cooks! says:
    October 27, 2010 at 8:42 am

    […] Curried Cream of Mushroom Soup Nummy Noodle Soup Loaded Baked Potato Soup This entry was posted in Bread, Soup, Vegetarian. Bookmark the permalink. ← Pizza with whatever’s in the fridge Short Stack Toffee Torte…. → […]

    Reply
  3. Broccoli, Cheesy, Potato Soup with Homemade Buttery Garlic Breadsticks | Mommie Cooks! says:
    October 27, 2010 at 12:15 pm

    […] Curried Cream of Mushroom Soup Nummy Noodle Soup Loaded Baked Potato Soup This entry was posted in Bread, Soup, Vegetarian. Bookmark the permalink. ← Dreamy Creamy Filled Cupcakes Quickie Cajun Fish → […]

    Reply
  4. Slow Cooker Minestrone with an Indian Kick | Mommie Cooks! says:
    December 1, 2010 at 6:54 am

    […] Recipes You Might Enjoy: Chicken and Dumpling Soup Curried Cream of Mushroom Soup Tomato Basil […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Click to cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Meet Julie


  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe by Email

Search This Blog

Pinterest @MommieCooks

Visit Mommie Cooks's profile on Pinterest.

POPULAR POSTS

  • Family Friendly Fridays: Toblerone Fondue 6 views
  • Beyond the Basics: The Science of Sponge Cake 6 views
  • Arroz con Pollo 5 views
  • Chicken Cordon Bleu with Mushroom Sauce 5 views
  • Tomato Sofrito 5 views
  • Turkey Mushroom Risotto and the Giveaway Winner! 4 views
  • Work with Me
  • TERMS & CONDITIONS
  • PRIVACY POLICY
Copyright © 2023 Mommie Cooks · Custom Design by Anchored Design · Built on Genesis Framework