Ingredients
4 tablespoons butter (half a cube)
3 tablespoons flour
1 tablespoon curry powder
1 tsp ginger
1 onion chopped
3 cloves garlic minced
4 oz mushrooms sliced
1 carrot sliced
1 celery stalk sliced
8 baby yukon gold potatoes quartered (or 1 large potato cut into 1" chunks)
3 cups broth
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon salt
1/4 tsp pepper
Instructions
Melt butter in small pot
Sprinkle in flour and cook while stirring for about 2 minutes
Remove pan from heat and stir in curry powder & ginger
In a bigger pot sauté onion, mushrooms & garlic
Add the carrots, celery, potato, and cook while stirring for a couple of minutes
Stir in broth, soy sauce, rice vinegar, salt, pepper, curry roux and bring to a boil
Reduce heat and simmer 20 minutes (stirring occasionally)