Betsy serves 6
- 4 Tbs. butter
- 1 onion, finely chopped or thinly sliced
- 1 pound fresh mushroom, diced or thinly sliced
- 1 tsp. curry powder
- 1/2 cup flour
- 2 quarts whole milk (I used 2% and one half quart)*
- 10 chicken bouillon cubes (add half quart water if milk was reduced)*
- 1/8 tsp. ground coriander
- 1/2 tsp. lemon zest
- 5 Tbs. fresh lemon juice
- 2 Tbs. sherry
- 1 Tbs. plum or current jelly (I had blackberry on hand)
- 1 lemon, thinly sliced
1. Saute onion and mushrooms in butter over medium heat for 3 minutes.
2. Add curry powder, flour, and blend well; stir in milk until smooth.
3. Add bouillon, remaining liquid and coriander; continue cooking and stirring for 20 minutes until cubes are dissolved and soup has thickened.
4. Stir in zest, juice, sherry and jelly. Reduce heat; stir and keep warm for another 30 minutes to allow flavors to blend. Garnish with lemon slices.
Bound to Please, 1983
*This makes a thick, richly flavored soup. If you want a thinner soup, use the entire two quarts of milk or milk/bouillon blend.