Pumpkin Mushroom Soup

Shared by: Haley McCauley
1 large chopped onion
½ C. butter
1 lb. sliced mushrooms
½ C. flour
2 qts. Chicken stock
2 C. pumpkin
2 t. honey
1 t. curry
Salt and white pepper to taste
1-2 C. half and half
Sauté onion in butter. Add mushrooms. Stir in flour, cook and stir 4 minutes. Slowly blend in chicken stock. Cook till thickened, and then add pumpkin, salt and white pepper to taste, honey and curry. Simmer for 20 minutes. Add half and half. Heat and serve. Do Not Boil. For a clear soup, do not add half and half.


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