Curry-soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion,
1 ounce: Butter,
6 tsp: Curry,
2 tsp: Flour,
2 1/8 cup: Chicken-Stock,
12 ounce: Mushrooms,
3 1/2 ounce: Peas,
1 1/4 lbs: Mixed Seafood, as available
8 ounce: Asparargus, canned, w/water
1 cup: Cream,
Paprika + Pepper to taste,
Directions:
Cut onion in rings and give into a pot with the butter and the sliced
mushrooms. Heat up and stirr til onion clears. Add curry, flour,
stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
Cook for 5 min. Add asparargus w/ the canned water. Let cook for
another 3 min. Add cream, paprika and pepper. Let rest about 5 min at
little heat.
Source from luhu.jp
mushrooms. Heat up and stirr til onion clears. Add curry, flour,
stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
Cook for 5 min. Add asparargus w/ the canned water. Let cook for
another 3 min. Add cream, paprika and pepper. Let rest about 5 min at
little heat.
Source from luhu.jp