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)
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.