Creamy Mushroom Curry Soup
Ingredients (4 servings)
| Mushrooms (thinly sliced) |
200 g / 7 oz |
Onion (thinly sliced)
|
100 g / 3.5 oz |
| Olive oil |
1 Tbsp |
| White wine |
2 Tbsp |
| Laurel |
1 |
| Hot water |
400 ml |
| S&B Golden Curry Mix 92 g |
2 blocks |
| Soy milk |
200 ml |
| Parsley (chopped) |
Pinch |
Directions
- 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.
