Curry-soup

6 servings

Ingredients

Quantity Ingredient
1 large Onion
1 ounce Butter
6 teaspoons Curry
2 teaspoons Flour
2⅛ cup Chicken-Stock
12 ounces Mushrooms
3½ ounce Peas
1¼ pounds Mixed Seafood (as available)
8 ounces 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.

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