| Pumpkin Mushroom Soup |
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12 oz. - 1 lb. mushrooms
1 tbsp. margarine or butter
1/2 c. sherry
Salt & pepper
1 (10 oz.) can pumpkin puree
3 c. beef stock
1/4 tsp. nutmeg
1 tbsp. honey
1 can evaporated milk
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| Instructions |
| Slice the mushrooms into a dry pan, and cook over a low flame. When they are limp and begin to sweat (or if they begin to stick to the pan), add the butter, then add the sherry to deglaze the pan. Combine all the ingredients in a double boiler and season lightly with salt and pepper. A fresh, fluted mushroom, parsley or thin orange slice make nice garnishings. |
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