I love the color orange.
I love pumpkin.
I love mushrooms.
I love November.
So, here is my new favorite food: pumpkin mushroom soup, which pretty much HAS to be made in the month of November in order to enjoy it fully. And it’s orange, of course.
PUMPKIN MUSHROOM SOUP
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 Tbsp butter
2 Tbsp flour
1 Tbsp curry
3 cups chicken broth
salt/pepper
1 Tbsp honey
dash of nutmeg
1 can pumpkin (1 lb.)
1 cup evaporated milk
Saute the onions and mushrooms in butter in large pot. Add curry and flour. Stir. Add broth gradually. Add everything but milk; cook for 15 minutes, stirring occasionally. Add milk, heat until boiling. Serve topped with sour cream.
2 comments:
do you think it would taste as good using a veggie broth instead of chicken?
yes. i don't think that'd make much difference.
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