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Mushroom and Pumpkin Soup

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Submitted by: bttrflygrl32

 

Sliced brown mushrooms are combined with canned pumpkin and chicken broth to make this side-dish soup. It's flavored with sherry, garlic, poultry seasoning and nutmeg.
 

Ingredients

  • 2 to 3 pounds of brown mushrooms, sliced
  • Olive oil
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 cup dry sherry wine, or to taste
  • 2 large cans cooked unseasoned pumpkin
  • 1 to 2 quarts of chicken stock
  • Salt and pepper
  • Poultry seasoning
  • Nutmeg

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Method

In a large skillet, saute sliced mushrooms in a few tablespoons of olive oil until they are soft and tender. Splash in some sherry, crushed garlic and the bay leaf; cook on low heat until most of the liquid has evaporated. Make sure the mushrooms stay moist. In a large pot place the pumpkin and stir in the chicken stock. Heat gently to blend the flavors. Add the mushroom mixture. Season to taste with salt, pepper, nutmeg and poultry seasoning.

 

Notes:

 

Number of Servings:

 

Submitted by: bttrflygrl32 ()

 

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