Name: Mushroom Pumpkin Soup
Ingredients: 2 to 3 boxes of mushrooms or 2 to 3 lbs; olive oil or butter or margarine; 2 cloves garlic minced; 1 bay leaf; dry sherry wine; 2 large cans cooked pumpkin (about 28 oz each); 1 to 2 quarts of chicken stock; salt; pepper; poultry seasoning; nutmeg

Mushroom Pumpkin Soup

Mushrooms make this easy pumpkin soup recipe stand out from the crowd. Proportions are huge - serve this at a party!

Notes

Makes about one gallon - can serve between 12 and 16 people, depending on how large your bowls are.

Ingredients

2 to 3 boxes of mushrooms or 2 to 3 lbs
olive oil or butter or margarine
2 cloves garlic minced
1 bay leaf
dry sherry wine
2 large cans cooked pumpkin (about 28 oz each)
1 to 2 quarts of chicken stock
salt
pepper
poultry seasoning
nutmeg

Instructions

1. Saute sliced mushrooms in a few tablespoons of oil in a large skillet until soft and tender. Splash in some crushed garlic and sherry ( 1/2 cup or to taste ), bay leaf and cook mushrooms on low heat until most of liquid has evaporated but mushrooms are still moist.

2. Place pumpkin in a large pot and start to thin out with chicken stock. Make it as thin or thick as you like; I used about 1 1/2 quarts. Heat gently and stir and add in the mushrooms and continue to simmer about 1/2 hour to blend flavors.

3. Season with salt, pepper, bit of fresh grated nutmeg and a bit of poultry seasoning.