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.
Monastery Mushroom Soup
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- #86044
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 celery stalks, thin slices (include leaves)
2 carrots, thin slices
8 ounces fresh mushrooms, thin slices
1 large onion, minced
8 tablespoons oil
5 cups water (add more if needed)
1 bay leaf
1 bouillon cube
1 teaspoon dried thyme
salt and pepper, to taste
directions
Pour the oil into a soup pot and add minced onion. Saute the onion for 1 or 2 minutes, stirring continuously. Add the celery and carrots and continue to stir for another 2 minutes.
Pour the water into the pot [the pot with onions in it]. Add the mushrooms, bay leaf, bouillon cube, thyme, salt, and pepper.
Bring the soup to a boil and then let it cook over low heat, covered, for about 40 minutes. Remove the bay leaf and serve the soup hot.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 25, 2015
I tried this recipe and love it! A small spoon of sour cream topped with chives in each bowl is a nice garnish.