Serves: 4 (Yeild: 1 litre)

1 can Watties butter chicken sauce
150g 1 small Onion
35g Pataks Mild Curry paste
50 mls Oil
4g–1 tsp Cumin
4g–1 tsp Coriander
300g Meadows Ready Sliced Mushrooms
200 mls Cream
200 mls Milk
25g Chopped Lime pickle

Peel and chop the onions finely.
Slice or roughly chop the mushrooms.
Heat the oil and sauté the onions to a light golden brown.
Add the curry paste, cumin, and coriander fry briefly then add the butter chicken sauce.
Add the mushrooms and bring up to a gentle simmer.
Add the cream, continue to simmer.
Skim any scum from the soup.
Taste the soup and add salt as required.
Add the chopped lime pickle before serving and bring back to the boil.
Serve hot

Serving suggestions:
Serve with poppadums or Naan bread
Add cooked chicken and cook
Add small pieces of fish and cook 3 minutes
Add other vegetables

Served at Foodstuffs Expo 2009