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Pumpkin-Portobello Mushroom Soup
Recipe Submitted by Honeybunch.
"Really great with a tossed salad and bread for dinner on a cold day. The last few years we have had it with our Thanksgiving dinner and it was great."
1/2 pound sliced portobello mushrooms
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons white flour
1 tablespoon curry powder
3 cups chicken broth
1 (1-lb.) can pumpkin
2 tablespoons sherry
1 tablespoon honey
1/4 teaspoon nutmeg
Salt and pepper
1 cup evaporated milk
Sour cream
Saute mushrooms and onion in butter until cooked. Add flour and curry and mix until smooth. Whisk in the broth. Add the pumpkin, sherry, honey, and spices and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add milk and heat through without boiling. Swirl with sour cream before serving.
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