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


  1. Slice the onion and mushrooms.
  2. 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.
  3. Remove from the heat and let cool slightly. Remove the laurel and transfer the soup to a blender to puree.
  4. 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.