thai-style cauliflower and mushroom soup

(1) In a large saucepan, heat the oil and fry the ginger, green onions and lemongrass for a few minutes.

(2) Add the mushrooms and fry two minutes.

(3) Add the cauliflower, broth, red curry paste, salt and pepper.

(4) Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until cauliflower is just tender.

(5) Place about two cups of the mixture at a time into a blender container. Cover and pulse until coarsely blended (leave a few chunks). Pour into bowl or another large pan. Repeat with remaining mixture.

(6) Serve hot, garnished with a thin slice of lemon, a small dollop of yogurt, and julienned basil leaves.

Based loosely on my "Spicy Curried Broccoli Soup" recipe.

Created by Gabi Shahar, November 1995.

Submitted By GABI SHAHAR On 11-25-95