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 Information
Nutritional analysis per serving (6 servings)
134 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 8 milligrams cholesterol; 504 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
- 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.
- 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.
- When ready to serve, reheat the soup and season with salt and pepper.
- Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.
45 minutes
Dining and Cooking