Mushroom Tortelloni and Curry Cream Soup

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Soup!  I think this is my first soup entry. (oops, no the second in 6 years) I clipped this from the newspaper years ago and just found it with the words “Excellent!” written on it.  Well I can’t make these “excellent” recipes if I don’t run across these small snippets of paper.  So, it’s time I enter it here so I might actually find it. The recipe says it was adapted from a Better Homes and Garden Soup book. Who knew Better Homes and Garden had such exotic taste? I found a variation of this recipe on the Internet that doubled the chicken broth and added a cup of sliced mushrooms. (and I stole her photo above as I rememeber this is sort of what it looked like.) I like the idea of those additions so may consider experimenting the next time I make this.

  • 3 shallot, finely chopped
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon curry poweder
  • 1 tablespoon cooking oil
  • 1 (14.5 oz) can chicken broth
  • 1 (14.5 oz) can unsweeteened coconut milk
  • 1 (9oz) package of refrigerated mushroom tortelloni
  • 1 Tablespoon snipped fresh basil
  • 1 medium tomato, chopped
  • 1 Tablespoon freshly squeezed lime juice
  • salt and pepper to taste
  • chopped peanuts

In a medium saucepan, cook shallot, jalapeño pepper, garlic and curry powder in hot oil about 1 minute, or until shallot is tender.  Stir in chicken broth. Bring to boiling; reduce heat. Simmer, covered for 5 minutes.

Stir in coconut milk, tortelloni and basil. Cook and stir about 5 minutes more, or until pasta is tender but still firm. Stir in the tomato and lime juice. Season to taste with salt and pepper. Cook until heated through, but do not boil.

Garnish each serving with peanuts.


Published in: on May 20, 2017 at 9:52 pm  Leave a Comment  
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