I’ve made some variation on this recipe for Curried Mushroom Soup a few times in the past month, and it’s absolutely wonderful. It’s good with any kind of mushrooms so long as you end up with at least three cups worth total (I use as much as four cups, or cut the milk to make it have a density closer to stew). It thickens up nicely, particularly overnight as leftovers. Definitely eat this with a crusty bread to sop up the broth.
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