The Hilo Huli Mushroom Soup was created by Chef Albert Jeyte for the 5th annual Hilo Huli event which is a fundraiser for the Rotary Club of South Hilo.
Serves 8 – 10
1 cup red bell pepper, diced 1/8 inch (about 1 pepper)
1 cup green bell pepper, diced 1/8 inch (about 1 pepper)
1 cup round onions, diced 1/8 inch (about 1 onion)
1/2 pound button or white mushrooms, diced 1/8 inch
3/4 cup garlic, finely chopped
1/4 cup (1/2 stick) butter
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon finely ground black pepper
1 teaspoon salt
1 cup flour
12 cups chicken broth
1/4 cup plus 2 tablespoons sweet curry powder
12 ounces sour cream
1 (13.5 ounce) can coconut milk
FOR THE CORNSTARCH SLURRY:
1/2 cup cold water
2 tablespoons cornstarch
FOR THE GARNISH:
3/4 ounce sweetened coconut flakes
1 stick butter
Place the butter in a large 1-gallon stockpot over low heat. When the butter is melted, add the peppers, onions, mushrooms, garlic, oregano, marjoram, black pepper, and salt. Sauté for 6 to 7 minutes, stirring occasionally, until the peppers and onions have softened. Add the flour and stir for 4 to 5 minutes. The flour and melted butter will combine to make a golden roux, the flour-butter paste that is the basis of many sauces. Slowly add the chicken broth, whisking constantly. The stock should thicken. The whisking prevents lumps. Turn the heat up to high and bring the sauce to a boil, continuing to whisk constantly. Turn down the heat again, whisk in the curry powder, and simmer the mixture, covered, for about 20 minutes. Occasionally remove the lid and stir.
While the soup is simmering, prepare the coconut for the garnish. Melt the 2 ounces of butter in a sauté pan over low heat. Add the coconut flakes and cook, stirring constantly, until the coconut flakes are light to dark brown. When you are ready to serve the soup, add the sour cream and coconut milk and bring to a slow boil again. Turn down the heat and simmer an additional 5 minutes, until sour cream is incorporated into the soup. Mix the cornstarch and water to form a slurry and add to the soup, stirring constantly as the soup thickens.
Pour the soup into soup bowls and sprinkle with toasted coconut flakes.