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Curry-soup

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      Title: CURRY-SOUP
 Categories: Soups/stews, Seafood, German
      Yield: 6 Servings
 
      1 lg Onion
      1 oz Butter
      6 ts Curry
      2 ts Flour
  2 1/8 c  Chicken-Stock
     12 oz Mushrooms
  3 1/2 oz Peas
  1 1/4 lb Mixed Seafood (as available)
      8 oz Asparargus, canned, w/water
      1 c  Cream
           Paprika + Pepper to taste
 
  Cut onion in rings and give into a pot with the butter and the sliced
  mushrooms. Heat up and stirr til onion clears. Add curry, flour,
  stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
  Cook for 5 min. Add asparargus w/ the canned water. Let cook for
  another 3 min. Add cream, paprika and pepper. Let rest about 5 min at
  little heat.
 
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