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A lovely, rich soup made with asparagus, leeks, and mushrooms and topped with a corn and bell pepper garnish.
While the asparagus is steaming, melt 1 T butter and sauté the corn and bell pepper for about 5 minutes, stirring occasionally, until tender. Add salt and set aside.
Melt 3 T butter in sauce pan over medium heat. Add mushrooms and leeks and cook about 5 minutes, stirring occasionally, until tender. Stir in curry for 30 seconds, then add stock, milk, and steamed asparagus. Increase heat, bring to a simmer, then reduce to medium again.
Whisk cornstarch and water in bowl then add to soup. Continue cooking the soup for 2 minutes, stirring constantly, until thickened. Season with salt and pepper.
Ladle the soup into bowls, top each with corn and bell pepper garnish, and serve.
Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.
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