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Categories:
mushroom onions butter all-purpose chicken stock curry powder pumpkin puree brown sugar nutmeg whipping cream
Viewed: 35 - Published at: 9 years agoIngredients
- 3/4 lb mushroom, thinly sliced
- 1 1/2 cups chopped onions
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or 4 cups vegetable stock
- 1 1/2 tablespoons curry powder
- 4 cups pumpkin puree or 4 cups pumpkin pie filling
- 3 tablespoons brown sugar
- 1/2 teaspoon nutmeg
- 3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)
Method
- Use a large saucepan to saute the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and puree until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.
