Recipe - Curry-Soup

1 lg Onion
1 ounce Butter
6 teaspoon Curry
2 teaspoon Flour
2 1/8 cup ChickenStock
12 ounce Mushrooms
3 One half ounce Peas
1 One fourth pound Mixed Seafood (as available)
8 ounce Asparargus, canned, w/water
1 cup Cream
Paprika + Pepper to taste

Cut onion in rings and give into a pot with the butter and the cut or sliced up
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini