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Categories:Viewed: 23 - Published at: 8 years ago
Ingredients
- 1/2 lb. mushrooms, sliced
- 1/2 cup chopped onion
- 2 T. butter
- 2 T. flour
- 1 T. curry powder
- 3 cups chicken stock
- 1-lb. can pumpkin puree
- 1 T. honey
- pinch of freshly grated nutmeg
- 1 cup heavy cream
Method
- Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins.
- Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste.
- Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling.
- Makes about 6 cups and can be doubled easily.
