Creamy Mushroom Curry Soup

Slice the onion and mushrooms.

Heat the olive oil in a pot over medium heat and stir-fry [１] until wilted. Take out a small amount of mushrooms and reserve for topping. Add the white wine to the pot and bring to a boil. Add the laurel and hot water, then simmer for 3-4 minutes.

Remove from the heat and let cool slightly. Remove the laurel and transfer the soup to a blender to puree.

Return the soup to the pot and add the S&B Golden Curry Mix by breaking it into pieces, then stir until they are melted. Turn on the heat again and simmer for 4-5 minutes until the soup becomes thick. Add the soy milk and bring it to a boil.