(*) Okay, you don’t have to use a lot of
either of these if you are of a sensitive, bland disposition. Those who are
alive, however, who love life and have a certain Je ne
sais quoi flare should add these ingredients liberally.
Put a good amount of butter in a non-stick
soup pot. Melt it slowly. While it melts, finely chop the onion and garlic,
add to the butter and ‘sweat,’ or cook slowly. Add some curry powder.
Slice most of the mushrooms (and all of
the mushroom stems), reserving 10 – 12 nice mushrooms. Add to the onion and
garlic, and cook slowly. Add a little curry powder and a few red pepper
flakes.
Heat (or prepare) the chicken broth. Add a
little flour to the broth to thicken it somewhat. Add the broth to the
onion-garlic-mushroom-curry mix. Add the potato. Go do something else and
let it cook slowly for a while. Puree the mushroom-broth mix with a blender
or food processor.
Just before you are ready to serve,
thickly slice the remaining mushrooms. Sauté them in a little butter – and a
little curry powder – until well browned. Add the cream to the soup. Float
the sautéed mushrooms on top, and sprinkle the chopped cilantro over the
top.
