Pumpkin-Portobello Mushroom Soup

print recipe
email recipe
save recipe
add photo
add review
#14890

serves/makes:

ready in:
under 30 minutes

ingredients

1/2 pound sliced portobello mushrooms
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons white flour
1 tablespoon curry powder
3 cups chicken broth
1 can (1 pound size) pumpkin puree
2 tablespoons sherry
1 tablespoon honey
1/4 teaspoon nutmeg
salt and pepper
1 cup evaporated milk
sour cream

directions

Saute mushrooms and onion in butter until cooked. Add flour and curry and mix until smooth. Whisk in the broth.

Add the pumpkin, sherry, honey, and spices and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.

Add milk and heat through without boiling. Swirl with sour cream before serving.

added by

yikes_edoc

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

12 Red Velvet Desserts You Have To Try

Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

Orange you glad you tried these recipes?

11 Recipes Using Frozen Orange Juice (that aren't all drinks)

Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.