"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

Curried Pumpkin Mushroom Soup Recipe

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This recipe for Curried Pumpkin Mushroom Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Parsons
Added: Tuesday, May 5, 2009


1/2 pound mushrooms, sliced
1/2 c. onions, chopped
2 tbsp. butter, unsalted
2 tbsp. flour
1 tbsp. curry powder
3 c. chicken stock
2 c. pumpkin puree (I just used canned)
1 tbsp. honey
1 cup heavy cream (I use evaporated milk)
pinch of grated nutmeg
salt and pepper
sour cream

Saute' mushrooms and onion in butter over moderate heat for 3 minutes or so. Add flour and curry powder. Continue to simmer for 5 min. over low heat. Remove from heat and add stock in a steady stream, whisking as you go. Stir in the pureed pumpkin, honey, nutmeg and salt and pepper to taste. Slowly add cream. Before serving reheat until hot but do not allow to boil. Great served with a dollop of sour cream sprinkled lightly with nutmeg.




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