Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fresh Mushroom Mustard Soup
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- #25965
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup butter
2 pounds fresh mushrooms, thinly sliced
4 cups chicken stock (preferably homemade)
1/2 cup dry sherry
1 tablespoon Dijon mustard
salt and freshly ground black pepper
1 cup whipping cream
directions
Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes.
Add stock, Sherry and mustard and simmer briskly 10 minutes.
Season with salt and pepper. Add cream and warm through. Serve immediately.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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