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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pour a Chardonnay with the meal; if there are kids at the table, offer them apple cider. Ingredients:
2 15-ounce cans pure pumpkin |
4 cups water |
1 cup half and half |
1 garlic clove, pressed |
1/4 cup pure maple syrup |
4 tablespoons unsalted butter |
1/2 teaspoon chinese five-spice powder |
4 ounces fresh shiitake mushrooms, stemmed, sliced |
Directions:
1. Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
2. * A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
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