Pumpkin And Porcini Soup Recipe
Ingredients
| Dried mushrooms | 1/2 Cup (16 tbs), broken | |
| Boiling water | 2 Cup (16 tbs) | |
| Onions | 2 Large, minced | |
| 2 tablespoons vegetable oil, olive oil, or butter | ||
| Garlic | 2 Clove (5gm), pressed | |
| Mushrooms | 2 Cup (16 tbs), chopped | |
| Thyme | 1 Teaspoon, dried | |
| Dried sage | 1 1/2 Tablespoon | |
| Dash of nutmeg | ||
| 1/4 cup Marsala or dry sherry | ||
| Soy sauce | 1 Tablespoon | |
| 1 cup unsweetened apple juice and 1 cup water, or 2 cups vegetable stock | ||
| Pumpkin | 4 Cup (16 tbs), pureed | |
| Ground black pepper | 1 To taste | |
| Milk | 1 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Break up any large pieces of porcini.
Place the porcini in a heatproof bowl, cover with the boiling water, and set aside to soak.
In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until softened.
Add the garlic, fresh mushrooms, thyme, and sage, and saute until the mushrooms are soft, about 5 to 10 minutes.
Stir in the nutmeg, Marsala or sherry, and soy sauce.
Add the apple juice and water, or vegetable stock, and heat almost to a boil.
Stir in the pumpkin.
Remove the porcini from the soaking water with a slotted spoon and add them to the soup.
Pour the soaking water through a coffee filter or a paper towel into another bowl to remove any grit, and add it to the soup.
Add salt and pepper to taste.
If you prefer a creamier soup, add the milk or half-and-half.
Serve hot.
Place the porcini in a heatproof bowl, cover with the boiling water, and set aside to soak.
In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until softened.
Add the garlic, fresh mushrooms, thyme, and sage, and saute until the mushrooms are soft, about 5 to 10 minutes.
Stir in the nutmeg, Marsala or sherry, and soy sauce.
Add the apple juice and water, or vegetable stock, and heat almost to a boil.
Stir in the pumpkin.
Remove the porcini from the soaking water with a slotted spoon and add them to the soup.
Pour the soaking water through a coffee filter or a paper towel into another bowl to remove any grit, and add it to the soup.
Add salt and pepper to taste.
If you prefer a creamier soup, add the milk or half-and-half.
Serve hot.
Chef
