Sunday, January 16, 2011

Pumpkin Mushroom Bisque



Winter is soup season for me.  Here is a tasty soup with a beautiful color and texture. You can use any kind of sliced mushroom.  Try it with pureed butternut squash in place of the pumpkin!

Serve with cheese quesadillas and a salad of spinach, apples and bacon.

Pumpkin Mushroom Bisque
(from the Knack Soup Classics cookbook)
Serves 4-6

3 Tblsp butter
1 onion, chopped
1 Tblsp minced ginger root
2 cups sliced crimini mushrooms
1/2 tsp salt
1/8 tsp pepper
1/2 tsp curry powder
1/2 tsp pumpkin pie spice
2 Tblsp brown sugar
1-15 oz can of pumpkin
3 cups chicken stock (check for gluten)
1 cup water
2 egg yolks
1 cup half and half
1 Tblsp cornstarch

In a large pot, melt butter over medium heat. Saute onions, ginger and mushrooms for 10 minutes.

Add salt, pepper, curry powder, pie spice, brown sugar and pumpkin.  Cook for 5 minutes, stirring occasionally.

Gradually add chicken stock and water.  Stir constantly until well-blended.  Simmer 15 minutes.

In a bowl, beat egg yolks, cream and cornstarch.  Slowly add to soup.  Heat through but do not let the soup boil.  Serve.

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