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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I cam up this recipe a few years back. it is a delicious fall and holiday soup My Mushroom Pumpkin Soup Ingredients:
2 to 3 boxes of mushrooms or 2 to 3 lbs mushrooms |
olive oil or butter or margarine |
2 cloves garlic minced |
1 bay leaf |
dry sherry wine- see below |
2 lg cans cooked pumpkin ( about 28 oz each ) |
1 to 2 quarts of chicken stock |
salt, pepper, poultry season |
nutmeg |
cream, is an option to finish soup if desired but not necessary |
Directions:
1. Procedure. saute sliced mushrooms in a few tablespoons
2. of oil in a large skillet until soft and tender.
3. Splash in some crushed garlic and sherry ( 1/2 cup or
4. to taste ) bay leaf and cook mushrooms on low heat
5. until most of liquid has evaporated but mushrooms
6. still moist.
7. In a large pot place pumpkin ( this is unseasoned and not the spiced kind for pie ) and start to thin out with chicken stock.
8. Make it as thin or thick as you like.
9. I used about 1 1/2 quarts.
10. heat gently and stir and add in the mushrooms and continue
11. to simmer about 1/2 hour to blend flavors .
12. season with salt, pepper, bit of fresh grated nutmeg and a
13. bit of poultry seasoning.
14. Cool, chill and reheat the following day when flavors will be just right.
15. Its unusual but definitely delicious.
16. I hope yopu enjoy it!
17. Note: one can easily use cooked and mashed sweet potatoes instead of pumpkin and a bit of cream may be added only if desired
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