Mushroom curry soup

Description

Perfect for lunch. 1. Heat a pan over medium heat. Sauté the onion until softened. Add the garlic and lightly sauté until soft. 2. Add the mushrooms and half of the curry powder, cover with a lid, and cook for about 5 minutes. Reduce the heat if necessary. 3. Pour in the chicken broth and white wine, add saffron, and bring to a simmer over low heat. Cook for 20 minutes. 4. Thicken with starch (mix starch with a small amount of water). 5. Add whipped cream and sour cream. 6. Stir in the remaining curry powder and lemon juice. 7. Add a bit of truffle oil. 8. Season with salt and pepper to taste. 9. Sprinkle with chopped parsley and serve. Serve the soup hot.

Instructions