300g of fresh shiitake or porcini mushrooms, or any other dry mushroom
3 tablespoons of olive oil
2 medium onions, chopped
1 leek (white part only), cut in half and then into thin slices
1 tablespoon of grated ginger
1/2 teaspoon of curry powder
6 cups of vegetable broth
1/2 cup of coconut milk
1 tablespoon of cornstarch
120g of fresh mushroom (champignon), sliced, without the stem
1 tablespoon of freshly squeezed lime juice
1 tablespoon of finely chopped scallion or garlic chives
To taste salt
300g of fresh shiitake or porcini mushrooms, or any other dry mushroom
3 tablespoons of olive oil
2 medium onions, chopped
1 leek (white part only), cut in half and then into thin slices
1 tablespoon of grated ginger
1/2 teaspoon of curry powder
6 cups of vegetable broth
1/2 cup of coconut milk
1 tablespoon of cornstarch
120g of fresh mushroom (champignon), sliced, without the stem
1 tablespoon of freshly squeezed lime juice
1 tablespoon of finely chopped scallion or garlic chives
To taste salt
In a small bowl, place the fresh mushrooms and cover with hot water
Let it sit for 30 minutes
Drain, rinse well, and reserve
In a large pot, heat 1 tablespoon of olive oil over high heat
Add the onion and cook until lightly golden, stirring frequently
Add the leek, shiitake or porcini mushroom, ginger, and curry powder
Cook for 3 minutes, stirring constantly
Add the vegetable broth and coconut milk
Bring to a simmer over moderate heat
In a small bowl, dissolve the cornstarch in 1 tablespoon of water
Add it to the soup and bring to a boil
Lower the heat, season, cover the pot, and cook for 30 minutes
While that's cooking, heat the remaining olive oil in a skillet
Add the fresh mushrooms and cook over high heat for about 2 minutes, until they're tender
Season with salt
Add it to the soup
Add the freshly squeezed lime juice
Mix well, sprinkle with scallion or garlic chives, and serve immediately.
