Wild Mushroom Soup withThai Red Curry

This wild mushroom soup is made bright, colorful and so appetizing with the addition of fresh herbs, finely minced carrot, and a little Thai Red Curry Paste. Browning the mushrooms with the carrots gives the soup a woodsy roasted taste that is amazing. The Thai Red Curry Paste adds a touch of heat and the dry white wine brings out the wonderful sweet earthy taste of the mushrooms.

2 tablespoon good olive oil
16 ounces baby portabella mushrooms, cleaned and sliced

16 ounces of wild mushrooms cleaned and roughly chopped

¼ cup finely minced fresh carrots

¼ cup finely minced celery

1 sweet red onion, roughly chopped
2 large cloves garlic, peeled and roughly chopped

1 tablespoon of butter

1 teaspoon of Thai Red Curry paste
2 teaspoons fresh thyme, leaves only roughly chopped
1 teaspoon fresh rosemary leaves, roughly chopped

1 tablespoons fresh parsley roughly chopped
Sea salt and pepper, to taste
4 cups good homemade chicken stock

¼ cup dry white wine
1 cup greek yoghurt

Heat a good drizzle of olive oil in a large saute pan. Save your best Extra Virgin Olive Oil for a salad. A bottle of good olive oil is just fine for this soup. Use a food processor of finely chop the carrots and celery. Add the mushrooms, carrots celery and a teaspooon of thyme to the pot. Season with sea salt and freshly ground pepper. Saute until the moisture released from the mushrooms evaporates and the mushrooms , carrots and celery begins to brown. This should take approximately 15-20 minutes, so please don't rush the process. Next add 1 tablespoon of butter, the teaspoon of Thai Red Curry Paste, onion, garlic, and rosemary and saute everything 2 to 3 minutes more until the garlic is softened and the spices in the Thai Curry Paste are released.

Now add the chicken stock and the white wine, and simmer for 15 to 20 minutes. The last step is to mix in the greek yoghurt, and season to taste with salt and pepper. Continue to simmer for 1 minute just until the yoghurt is heated through and serve.