Mushroom Medley in Potato Curry
"This vegetarian soup is eaten like a potato chowder, and because it is made with buttermilk, you get a good serving of calcium. For a variety of flavors, use a medley of shiitake, oyster and crimini mushrooms, or some of the unique varieties found at area farmers markets. To make this curry vegan, substitute 2 cups of nondairy yogurt (such as coconut) for the buttermilk...."
INGREDIENTS
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1 1/2 pounds potatoes, unpeeled (see note)
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1/2 cup vegetable oil
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1 tablespoon cumin seeds
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3 tablespoons chopped garlic (about 9 medium cloves)
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3 tablespoons finely chopped fresh ginger
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1 tablespoon salt
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2 1/2 tablespoons ground coriander
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1 teaspoon crushed red pepper flakes, or to taste
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1 teaspoon turmeric
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5 cups water
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2 1/2 cups buttermilk
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6 ounces mushrooms, chopped
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