Habanero Carrot Curry Hungarian Mushroom Soup

by Sarah Marshall
Habanero Carrot Curry Hungarian Mushroom Soup
 
INGREDIENTS
 
1 Tablespoon Extra Virgin Olive Oil
1 yellow onion
4 cups whole chantrelle mushrooms
2 cups whole shiitake mushrooms
1 Tablespoon Habanero Carrot Curry Marshalls Haute Sauce
2 teaspoons Hungarian paprika
1 teaspoon dill weed
2 cups stock (veg or chicken)
½ cup crème fraiche
1 cup heavy whipping cream
Fresh dill
 
INSTRUCTIONS
 
  1. Chop mushrooms and onion to desired size. (Blender option: put onion in blender and pulse until reasonably fine. Same option for mushrooms but blend them separately).
  2. Add olive oil to a large Dutch oven over medium heat.
  3. Add onions and sauté, roughly 4-5 minutes, until soft.
  4. Add mushrooms and sauté and additional 5 minutes, to intensify flavor and remove some extra moisture.
  5. Add Habanero Carrot Curry sauce, paprika, dill. Cook 2 minutes, until combined.
  6. Add stock and simmer 5 minutes.
  7. Remove from heat and stir in crème fraiche, cream.
  8. Season with salt and pepper to taste.
  9. Serve immediately with bread.
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