Curry-Soup Recipe


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Curry-Soup Recipe from the Recipes 4U Cookbook

 

Curry-Soup Recipe

Recipe Ingredients

1 large onion
1 oz butter
6 tsp curry
2 tsp flour
2 1/8 cup 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 cup cream
1 paprika + pepper to taste

Recipe Preparation

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.

 

 

Servings: 6

 

 

 

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Some lower carb diet pointers:
* Eat regular meals Most reduced carbohydrate recipes are, you won't be surpised to learn, low in carbs. We all need energy, and carbohydrates are a very efficient energy source. A low carb diet requires more care in monitoring you energy levels, as the energy provided by protein and fat is much slower acting.

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Curry-Soup Recipe from the Recipes 4U Collection

You no longer need to spend money on over priced recipe cooking books or overpriced dining in over-priced restaurants, just search out and print the recipe that meets your requirements and commence preparing good food to delight your friends in the comfort of your own home


This Curry-Soup Recipe is one of our Ethnic Recipes, which have been collected from our own collection and open source collections. Clearly, as there are more than 50,000 recipes in the collection it is impossible to test every recipe in the collection, so please exercise caution and use common sense. If you spot any thing that looks wrong, please tell us.


 

Curry-Soup Recipe

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