Wednesday, October 27, 2010

Pumpkin Mushroom Soup

This is the BEST BEST BEST Autumn recipe ... please enjoy and let me know if you tried it!

Inspired by the Back Burner in Hockessin, Delaware - my Mom adopted this recipe about 25 years ago and it has quickly become become a family tradition, especially in October and November months.
  • 2 TB butter
  • 1/2 lb sliced mushrooms (or more if you would like )
  • 1/2 cup chopped onion
  • 2 TB flour
  • 3 cup chicken broth
  • 2 cup pumpkin (canned pumpkin is best)
  • 1 cup cream (half and half works well too!)
  • 1 TB honey
  • 1 TB curry (or more to taste)
  • S&P
  • Sour Cream
  • Croutons (NOT package - make your own!!)
In soup pot, saute mushrooms in butter and then remove.

In same soup pot, saute onions and then stir in broth, flour and pumpkin and bring to a boil.

Add honey, curry, S&P.

Return mushrooms.

Add cream and then heat on low to medium heat.

Serve with spoonful of sour cream in center and croutons.

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