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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak. | 2. preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. | 3. add the leeks and saute for about 3 minutes, stirring constantly, until translucent. | 4. add the flour and curry powder. | 5. stir with a wooden spoon until the leeks are well coated. | 6. add the milk and bouillon cube. | 7. raise the heat to high and cook just until bubbles begin to form around the edge. | 8. lower the heat to low and whisk until all ingredients are thoroughly combined. | 9. stir in the fresh mushrooms and cook for 5 minutes. | 10. meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. | 11. add to the stockpot and cook for 1 minute more. | 12. stir in the sherry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	boiling	0.0	0.0	0.0	0.0
oyster	1	cup		-	-	-	-
morel	1	cup		20.46	3.366	2.0592	0.3762
porcini mushroom	1	cup		-	-	-	-
leek	1 1/2	cups	chopped	81.435	18.8903	2.0025	0.4005
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
milk	4	cups	skim	2208.0	53.184	21.984	228.864
chicken bouillon cube	1			-	-	-	-
portabella mushroom	2	cups	chopped	37.84	6.6564	3.6292	0.602
shiitake mushroom	4	cups	chopped	-	-	-	-
sherry	1	tablespoon		-	-	-	-
chervil	1	tablespoon	chopped	4.503	0.9329	0.4408	0.0741

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.