Title: Curry-Soup
Categories: Soup German Seafood
Yield: 6 Servings
| 1 | lg | Onion |
| 1 | oz | Butter |
| 6 | ts | Curry |
| 2 | ts | Flour |
| 2 1/8 | c | Chicken-Stock |
| 12 | oz | Mushrooms |
| 3 1/2 | oz | Peas |
| 1 1/4 | lb | Mixed Seafood (as available) |
| 8 | oz | Asparargus, canned, w/water |
| 1 | c | Cream |
| | | Paprika + Pepper to taste |
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.