Wild-Mushroom Soup

• 1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
• 6 cups chicken or beef stock
• 1 tablespoon curry powder
• 1 tablespoon light soy sauce
• Salt and freshly ground pepper to taste
• 3 tablespoons plain yogurt, lightly stirred
• 1 tablespoon minced coriander leaves

1. Rinse the mushrooms and trim off any tough stems.
2. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock.
3. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
4. Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce.
5. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
6. Puree the mixture in a blender in several batches.
7. (The results will be much smoother than can be obtained with a food processor.)
8. The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
9. When ready to serve, reheat the soup and season with salt and pepper.
10. Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern.
11. Sprinkle with the coriander and serve.

wild mushrooms, chicken, curry powder, soy sauce, salt, plain yogurt, coriander leaves

Taken from cooking.nytimes.com/recipes/3625 (may not work)