It’s getting to be the end of soup season for me. As the temperatures warm, more cold salads make their way on my plate. Both are quick options with basic ingredients and spice blends on hand. Today’s Monday Meal is Sweet Curry Soup with wild rice, dried mushrooms and friend egg. It is oh so good!
1 tablespoon ghee, heat in saucepan
1 teaspoons Penzey’s Sweet Curry and 1/2 tsp Penzey’s Turmeric, add to hot ghee
let ghee and spices heat for up to 1 minute, letting the spices turn a deeper color
add 2 cups of veggie stock (I have 1 jar left in the freezer made with summer 2019 garden vegetables, another queue that switching to salads is coming up quick)
add leftover cooked wild rice, about 1/2 cup
add about 2 tablespoons of Penzey’s Minced Onion, a great pantry staple
add about 1/2 cup of dried mushrooms, from the Asian grocery, another great pantry staple
add 1/8 teaspoon coarse Pink Himalayan salt
mince fresh cilantro and place in serving bowl
in a separate saute pan, heat about 1 tablespoon of ghee and fry a scrambled egg
The soup should be heated by the time the egg is fried. So ladle hot soup into bowl while egg is frying. Slice fried egg in pan and add to soup bowl. Serve with bread to sop every last bit of spice goodness from the bowl.
This makes enough for a generous bowl of soup depending on how much rice, mushroom and onion are added. I’ll be having the leftovers for lunch with a radish salad and kombucha today.
What are you having for lunch?
Super Awesome Soup Maker Shirley
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