Curry-Soup

1. Cut onion in rings and give into a pot with the butter and the sliced mushrooms.
2. Heat up and stirr til onion clears.
3. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas.
4. Cook for 5 min. Add asparargus w/ the canned water.
5. Let cook for another 3 min. Add cream, paprika and pepper.
6. Let rest about 5 min at little heat.