Habanero Carrot Curry Hungarian Mushroom Soup INGREDIENTS 1 Tablespoon Extra Virgin Olive Oil1 yellow onion4 cups whole chantrelle mushrooms2 cups whole shiitake mushrooms1 Tablespoon Habanero Carrot Curry Marshalls Haute Sauce2 teaspoons Hungarian paprika1 teaspoon dill weed2 cups stock (veg or chicken)½ cup crème fraiche1 cup heavy whipping creamFresh dill INSTRUCTIONS 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). Add olive oil to a large Dutch oven over medium heat. Add onions and sauté, roughly 4-5 minutes, until soft. Add mushrooms and sauté and additional 5 minutes, to intensify flavor and remove some extra moisture. Add Habanero Carrot Curry sauce, paprika, dill. Cook 2 minutes, until combined. Add stock and simmer 5 minutes. Remove from heat and stir in crème fraiche, cream. Season with salt and pepper to taste. Serve immediately with bread.
