Saturday, January 1, 2011

Pumpkin-Curry-Mushroom Soup

                                                                        Julia H.

This is another one of Julia’s terrific recipes!  The mushrooms give it a wonderful texture, and the curry powder gives it fabulous flavor.  I love to serve it for company; they’re always surprised at how good it is!

2 T. butter
½ c. chopped onion
1 8 oz. pkg sliced fresh mushrooms
2 T. flour
1 T. curry powder
3 c. chicken broth
2 c. pumpkin
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
1 T. honey
1 12 oz. can evaporated milk

Garnish:  sour cream and chives

Melt butter in a large saucepan.  Add mushrooms and onions and cook until tender.  Stir in flour and curry powder.  Gradually add chicken broth and cook over medium heat, stirring constantly until thickened.  Stir in pumpkin and next 4 ingredients, reduce heat and simmer for 10 minutes.  Stir in evaporated milk; cook until heated.  Garnish if desired.

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