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Pumpkin and Mushroom Soup (4) Collection
Pumpkin-Portobello Mushroom Soup
Curried Pumpkin Mushroom Soup Wild Mushroom Pumpkin Soup Pumpkin And Mushroom Soup Pumpkin-Portobello Mushroom Soup "Really great with a tossed salad and bread for dinner on a cold day. The last few years we have had it with our Thanksgiving dinner and it was great." 1/2 pound sliced portobello mushrooms 1/2 cup chopped onion 2 tablespoons butter 2 tablespoons white flour 1 tablespoon curry powder 3 cups chicken broth 1 (1-lb.) can pumpkin 2 tablespoons sherry 1 tablespoon honey 1/4 teaspoon nutmeg Salt and pepper 1 cup evaporated milk Sour cream Saute mushrooms and onion in butter until cooked. Add flour and curry and mix until smooth. Whisk in the broth. Add the pumpkin, sherry, honey, and spices and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add milk and heat through without boiling. Swirl with sour cream before serving. Source: http://www.perfectentertaining.com/page1579.html Curried Pumpkin Mushroom Soup Pumpkin Mushroom Soup 1/2 lb. mushrooms, sliced 1/2 lb. onions, chopped 2 Tbsp. butter 2 Tbsp. flour 1 tsp. curry powder 3 cups chicken broth 1, 16-oz. can pumpkin 1 Tbsp. honey 1/4 teaspoon of nutmeg 1 cup half & half (mixture of whole milk and heavy cream) 1/4 teaspoon (or to taste) cayenne pepper Salt & pepper to taste Emeril's Essence to taste (recipe below) Saute mushrooms and onions in butter until tender. (or a mixture of a small amount of butter for flavoring, and an equivalent amount of olive oil to bring total amount of oil up to 2 Tbsp.) Stir in flour and curry until well incorporated to make a flour roux with the mushrooms & onions. Gradually add chicken broth, mixing thoroughly with the roux. Add honey, nutmeg, salt and pepper. Bring to a gradual boil over medium heat until mixture starts to thicken. Add pumpkin, mixing thoroughly, and continue to cook for 15 minutes. Slowly add half and half and heat to mixture, but do not bring to boil. Add Emerils Essence, salt and pepper to taste. Additional cayenne if desired. Top with sour cream, croutons, and fresh parsley or chopped green onions. Serves 6 Emeril's Essence seasoning Combine: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine thoroughly. Source: http://www.infolanka.com/recipes/mess3/39.html Wild Mushroom Pumpkin Soup Categories: Soups, Vegetarian, Low-fat Yield: 4 servings 1/3 cup Dried mushrooms -- (porcini and shiitake) 1 cup Hot water 1 Tbsp Olive oil 1 large Onion, finely chopped 1 cup Sliced fresh mushrooms 2 cup Vegetable stock 2 cup Cooked or canned pumpkin 1/4 tsp Nutmeg 1/4 tsp Salt, -OR- 1 tsp Tamari 1/4 tsp Black pepper Minced fresh parsley Minced fresh chives Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through. Garnish with parsley and chives. Source: http://www.recipesource.com/soups/soups/01/rec0141.html Pumpkin And Mushroom Soup 1 Tbsp oil 400g pumpkin, peeled and roughly chopped 6 - 8 mushrooms, sliced 3 cups water 1/2 cup water 30g packet dried cream of chicken soup mix 2 Tbsp finely chopped chives Heat the oil in a large saucepan, saute the pumpkin for 2 - 3 minutes. Add the mushrooms and first measure of water. Simmer gently for 10 - 15 minutes or until the pumpkin is softened. Mix the second measure of water to a paste with the soup mix, gradually add to the saucepan stirring to avoid lumps forming. Simmer gently for 3 - 4 minutes. Sprinkle with chives. Serves 4. Source: http://www.vegetables.co.nz/recipe/recipe.cfm?i=104 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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