Thursday, February 2, 2012

A Month of Soups: Christmas Dinner First-Course Soup

I predict DH is going to like today’s soup. It is light, and I can make a smaller amount of it. I mentioned before that Christmas Dinner is always the same for our family: prime rib, Yorkshire pudding, mashed potatoes, etc. We always start with a very easy, very light broth-based soup. Here it is.

Christmas Dinner Soup (6 appetizer servings)

1 tablespoon olive oil

½ cup baby bella mushrooms, sliced

1 small carrot, julienned

3 green onions, sliced

4 cups homemade or good quality canned chicken broth

¼ teaspoon curry powder

¼ cup cream sherry or Marsala

In the soup pot with heated olive oil, sauté carrot strips until softened. Add mushrooms and cook until slightly browned. Cut green onions into diagonal slices, both white and green parts. Add to the soup pot. Immediately pour in the broth. Stir as you add the curry powder. Bring to a slow boil and remove from the heat. Add the wine and stir. Serve in 6 of your best soup bowls!

This is meant to pique the tastebuds, not fill anyone up.

DH’s rating: 2 Tongues Up What can I say? He likes Prime Rib more! He says this soup is too light, but that’s, duh, the point!

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