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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds. -Kimberly Knepper, Euless, Texas Ingredients:
1/2 pound fresh mushrooms, sliced |
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 to 1 teaspoon curry powder |
3 cups vegetable broth |
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
1 tablespoon honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
minced chives |
Directions:
1. In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
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