curried mushroom soup

2017-04-14

Baby Portobello mushrooms look like dirty button mushrooms, but their flavor is more intense. I like to use them whenever color doesn't matter, because they will darken any soup or sauce.

This is another example of how to turn a stew into a soup. The starting recipe is Stir-Fry Chicken with Curry Rice. You can of course make it from scratch, as described below. The green chile gives the curry a respectable bite.

INGREDIENTS

This is what you need for 4 servings:

1-2 lb. chicken & curry rice leftovers
If you make it from scratch, use :
- 2 large chicken legs, carcass optional
- ½ cup rice
- curry powder.
¾ lb. baby Portobello mushrooms
OR 2 lbs. button mushrooms
1 chicken carcass
OR 1 large chicken leg
1 cup pureed green chile
I use mild green chile
S&P
your favorite spices

Pic1: curried mushroom soup with green chile

Directions

Make chicken stock:
- Boil the chicken carcass or legs in 2 qts of water for 45 minutes. Season to taste.
  If you are making this from scratch, add the rice after (45 minutes - the recommended cooking time) to have it ready at the 45 minute mark.
- Remove and discard the bones.
  If you used chicken legs, pull the meat and return it to the pot.
Wash, dry and slice the mushrooms.
Stew the sliced mushrooms in some olive oil for 15 minutes over low heat.
Add the mushrooms with their cooking liquid (liquor), green chile to the chicken stock.
If using leftovers, add the chicken & curry rice now.
Warm through.
Adjust seasoning.
Serve immediately. Enjoy.

Pic2: baby Portobello mushrooms
Pic3: ready for storage

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org