Mushroom Pumpkin recipe (Soup)
Saute sliced mushrooms in a few tablespoons of oil in a large skillet until soft and tender. Splash in some crushed garlic and sherry ( ½ cup or to taste ) bay leaf and cook mushrooms on low heat until most of liquid has evaporated but mushrooms still moist.
In a large pot place pumpkin ( this is unseasoned and not the spiced kind for pie ) and start to thin out with chicken stock. Make it as thin or thick as you like. I used about 1 ½ quarts. heat gently and stir and add in the mushrooms and continue to simmer about ½ hour to blend flavors. season with salt, pepper, bit of fresh grated nutmeg and a bit of poultry seasoning.
Cool, chill and reheat the following day when flavors will be just right. Its unusual but definitely delicious. I hope you enjoy it!
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