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.