Pumpkin Mushroom Soup


12 oz. – 1 lb. mushrooms

1 tbsp. margarine or butter

1/2 c. sherry

Salt & pepper

1 (10 oz.) can pumpkin puree

3 c. beef stock

1/4 tsp. nutmeg

1 tbsp. honey

1 can evaporated milk



Slice the mushrooms into a dry pan, and cook over a low flame. When they are limp and begin to sweat (or if they begin to stick to the pan), add the butter, then add the sherry to deglaze the pan. Combine all the ingredients in a double boiler and season lightly with salt and pepper. A fresh, fluted mushroom, parsley or thin orange slice make nice garnishings.


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