Indian Rock's Curry Mushroom Soup
|Light vegetable oil spray||1 Tablespoon|
|Leeks||2 , sliced and diced|
|Curry powder||1 Pinch (To Taste)|
|Fresh pepper||2 (From Pepper Mill)|
|Flour||30 Milliliter (2 Tablespoons)|
|Beef stock||240 Milliliter (1 Cup)|
|Skim milk||240 Milliliter (1 Cup)|
|Mushrooms||6 , sliced (2 Shiitake, 2 Portobello, 2 Regular)|
|Parsley||120 Milliliter, chopped (1/2 Cup)|
Lighdy spray bottom of soup pot with vegetable oil.
Saute leeks until tender.
Add curry powder, and pepper.
Add flour and stir until blended.
Add beef stock.
Simmer until reduced by half.
Add sliced mushrooms.
Simmer very gently for 5 minutes.
Pour into bowls and top with chopped parsley.