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Curry-Soup Recipe
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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.
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