Ingredients

1.

Vegetable Broth, Bouillon Or Consomme
3-½ cup
2.

Unsalted Butter
2 tablespoon
3.

Mushrooms
2 cup
4.

Garlic
1 clove
5.

Curry Powder
1 tablespoon
6.

Onion
½ medium - 2 1/2" diameter
7.

Heavy Cream
½ cup

Instructions

1.
Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the onion and garlic. Add the onion and garlic to the saucepan with the melted butter. Cook gently for 2-3 minutes until tender and fragrant.
2.
While the onion and garlic cooks you can prepare the mushrooms. Wipe clean the mushrooms with a damp cloth and slice any larger mushrooms in half. Add the prepared mushrooms to the saucepan with the softened onion and garlic. Add the curry powder and stir well to combine. Cook gently for 2-3 minutes until fragrant and the mushrooms are lightly browned. Please feel free to adjust the quantities of curry powder to personal taste, but remember to adjust your macros accordingly.
3.
Add the vegetable stock to the saucepan. Stir well to combine. Bring the soup up to a gentle boil then reduce to a simmer for 5-6 minutes or until the mushrooms are tender. You may wish to add salt and pepper if desired. This will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please be sure to adjust your macros for any changes.
4.
Remove the soup from the heat. Carefully blend until smooth using a handheld stick blender. Alternatively, you can let the soup cool a little then transfer to a free-standing blender. Do not add boiling hot soup directly to your blender jug. Process until completely smooth.
5.
Add the heavy cream to the soup. Stir well to combine. If required, you may return the soup to the stove to gently warm through. Divide between individual serving bowls. Serve hot.