Mushroom Soup with a Thai Twist

By Foodiewife

I originally saw recipe for Mushroom Soup on the Pioneer Woman's blog. On a whim, I decided to adapt the recipe with some flavors of Thailand-- coconut, cilantro, lime and red curry paste. The soup turned out to have enough heat to satisfy my need for flavor, and it came together really fast! I'll show you how to make this on my foodblog at http://foodiewife-kitchen.blogspot.com/2010/02/mushroom-soup-gone-thai-inspired-by.html

Ingredients

• To thicken the finished soup:
• 3 tablespoons Olive Oil
• 2 shallots, finely mined (about 1 cup)
• 1 whole small carrot, finely minced
• 1 whole celery stalk, finely minced
• 1 tablespoon garlic, crushed and minced
• 2 pounds cremini (or white mushrooms), sliced thin
• 1 teaspoon Thai red curry paste
• Juice of one fresh lime
• 2 Bay leaves
• 1 cup coconut milk (Lite works, too)
• OPTIONAL: 1/2 cup Sherry (or white wine or dry vermouth)
• 1/2 cup tomato Juice
• 1/2 cup chicken stock (or vegetable stock)
• 1/2 cup heavy whipping cream (or half & half)
• Garnish: Cilantro
• 1-2 Tablespoons potato starch (or cornstarch)
• 1/4 cups Water
• 1 pinch salt and pepper, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Heat oil, over medium heat, in a large deep pot. Saute the shallots until slightly translucent. Add the carrot and celery nice and cook for 2 to 3 minutes. Next, add your garlic, right as the carrots and celery start to cook down.

Add the red curry paste and cook for 1 to 2 minutes.

Pour in the sherry (or wine), and let it cook with the mushrooms for a few minutes.

Add the coconut milk, and combine.

Add the mushrooms to the pot and allow them to reduce and soften.
*NOTE: I cooked the mushrooms in a separate skillet and then added it AFTER all the liquid was added.

Add the tomato juice, chicken stock and bay leaves. Cover and allow it to simmer for about 10 to 15 minutes.

Add heavy whipping cream, and bring to a soft boil.
*if cooking the mushrooms separately, add them after the above step.

Add the cornstarch to 1/4 cup of water, then pour into the soup, if you prefer a thicker soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened.

Off heat, add the lime juice and fresh chopped cilantro. Salt and pepper the soup to your own tastes.