Description

This mushroom soup is rich and flavorful. I highly recommend opening your fast with a soup after your dates and water. Even if not fasting, or not Muslim, this soup is a perfect start to any meal.

Ingredients

Scale

32 Ounces Vegetable Broth

1 Onion Chopped

2 Sweet Potatoes Chopped

1.5 Teaspoons Salt

1 Teaspoon Hot Curry Powder

16 Ounces Mushrooms

1 Tablespoon Ginger Garlic Paste

1.5 Teaspoon Dill

1/4–1/2 Cup Cream

Oil for Pan Sautee of Onions

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Instructions

1. Oil your pan. Then, add onions and sweet potatoes. Get the onions sautéed.

2. While those are cooking, chop mushrooms.

3. After sweet potatoes and onions have cooked for about 4 minutes, add mushrooms and ginger garlic paste.

4. Next add mushrooms. Cook mushrooms for about 4 minutes. Add salt about halfway through to pull out moisture.

5. Add the entire container of broth. Cook for 10 minutes. Cook until sweet potatoes are soft enough to blend.

6. Next, use your immersion blender to blend the soup mixture until completely smooth. Add your curry powder and dill.

7. Add your cream, let cook for about 2 minutes. Then serve.