Curry-Soup – Chicken

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.