Heat butter or margarine
until melted. Stir in onion, cayenne pepper and mushrooms. Cook over low
heat until softened, but not brown.
Add flour and stir until
mixture is thick.
Add small amounts of
bouillon and or milk/wine alternately. Stir continually. Do not add too
much fluid at a time or sauce will get lumpy. Continue to stir. Every
time sauce gets thick, keep adding milk/wine/bouillon until you get a
creamy, soup-like consistency. When sauce thickens, stir in curry powder
and check seasoning. Add salt if necessary. Soup needs to cook only until
sauce reaches the thickness you prefer.
When soup has thickened,
stir in the cream enrichment.
Serves: 4 - 6
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The bouillon is made with boiling water mixed with 2 large vegetable bouillon
Ilka advises us that you can experiment
with adding other kinds of spices. The curry powder, however, is the main
ingredient in taste here: not too overpowering, but it needs a little
curry taste. Her other variations include adding a little finely cut parsley
or a drop or two of Tabasco sauce, and Worcestershire sauce. Ilka is a
Great for Thanksgiving or Christmas. Happy holiday cooking to all!
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