Wednesday, March 30, 2011

It was a dark and stormy night...Pumpkin Portobello Mushroom Soup

Some days are just those types of days, cold gloomy days where you want to curl up inside. It has been kind of a gray and gloomy day, or as Snoopy would say a dark and stormy night.  What do you fix on a dark and stormy night?  In my home soup and fresh bread with a salad.  To me that is the ultimate comfort food, after all who doesn't want a steaming bowl full of goodness?  This is a favorite soup recipe of mine, it is simple enough to make on a casual weeknight, or fancy enough to have as a first course on a fancy meal.  Give it a shot, it turns even some of the strongest pumpkin haters into aficionados.  Now I guess it is just time to curl up and see what is on Netflix.

Pumpkin-Portobello Mushroom Soup

1/2 pound sliced portobello mushrooms
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 tablespoon curry powder
3 cups chicken broth
1 (1-lb.) can pumpkin
1 tablespoon honey
1/4 teaspoon nutmeg
Salt and pepper
1 cup evaporated milk
2 tablespoons minced garlic
Sour cream and parsley for garnish

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, garlic 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.


Jill@MadAboutMacarons said...

Lovely post and your tapenade is delicious. Can just imagine chatting the evening away munching on this with a chilled glass of something ;-)
I'm with you: there's nothing like the memories created in the kitchen which is the heart of all discussions!
Have a good weekend.

cajunlicious said...

Buzzed you and new follower!
- Jessica @