🫙 From the Spice Rack
Curry-Soup
1 lg Onion 1 oz Butter 6 ts Curry 2 ts Flour 2 1/8 c Chicken-Stock 12 oz Mushrooms 3 1/2 oz Peas 1 1/4 lb Mixed Seafood (as available) 8 oz Asparargus, canned, w/water 1 c Cream
sideeasy
Ingredients8 items
Ingredients
- 1large onion
- 1ozbutter
- 6tsp curry
- 2tsp flour
- 21/8 c chicken-stock
- 12ozmushrooms
- 31/2 oz peas
- 11/4 lb mixed seafood (as available)
Directions
- 1
1 lg Onion 1 oz Butter 6 ts Curry 2 ts Flour 2 1/8 c Chicken-Stock 12 oz Mushrooms 3 1/2 oz Peas 1 1/4 lb Mixed Seafood (as available) 8 oz
- 2
Heat up and stirr til onion clears
- 3
Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas
- 4
Cook for 5 min
- 5
Add asparargus w/ the canned water
- 6
Let cook for another 3 min
- 7
Add cream, paprika and pepper
- 8
Let rest about 5 min at little heat.