1 pound fresh mushrooms, sliced
1 tablespoon butter
4 tablespoons Worcestershire sauce
4 tablespoons dry milk powder powder
8 cloves garlic, minced
2 tablespoons molasses
1 teaspoon salt
2 tablespoons sorrel
2 tablespoons red wine
1 cup kidney beans
1/2 avocado, peeled, pitted and thinly sliced
1 (15 ounce) can whole kernel corn, drained and rinsed
2 tablespoons soy sauce
8 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon fish sauce
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms in a medium dish. Mix together. Heat butter in a medium saucepan over medium heat. Add Worcestershire sauce and milk powder; boil. Reduce heat. Stir in garlic, molasses, salt, sorrel and wine. Mix thoroughly and allow to simmer. Bring to a slow boil.
Add beans, avocado and corn; stir. Simmer about 30 minutes, stirring occasionally.
Add brown sugar, curry powder, lemon juice and fish sauce. Cook about 20 minutes, stirring occasionally. Batter should be thick.
Measure 8 tablespoons of soup onto a baking sheet, add butter, and sprinkle with remaining green onions. Bake 45 minutes in the preheated oven, stirring occasionally, until golden.
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