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Mushroom Pumpkin recipe (Soup)

2 lb mushrooms
2 tablespoons olive oil , butter or margarine
2   cloves garlic minced
1   bay leaf
½ cups dry sherry wine
2 cans cooked pumpkin
2   quarts of chicken stock
some   salt, pepper, poultry seasoning, nutmeg

Posted by Joan2007 on Jan 5, 2008


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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