"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Mushroom Soup Recipe

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This recipe for Pumpkin Mushroom Soup, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Lewis Foster
Added: Wednesday, September 24, 2008


1/2 c. chopped onion
1/2 lb. sliced mushrooms
2 T. butter
2 T. flour
3/4 T. curry
3 c. chicken broth
1 can pumpkin (not pumpkin pie filling)
Dash of nutmeg, salt and pepper
2 T. honey
1 c. evaporated milk

Saute' onions and mushrooms in butter.
Stir in flour and curry.
Add chicken broth, pumpkin, nutmeg, salt, pepper, and honey. Heat for 15 to 20 minutes on medium.
Add 1 c. evaporated milk. Stir continuously after removing from heat. Do not boil.
Serves 6 people. Double for 8 people.

Number Of Servings:
Number Of Servings:
6 to 8




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