PUMPKIN MUSHROOM SOUP

PUMPKIN MUSHROOM SOUP image

Yield 3 quarts

Number Of Ingredients 11

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Ingredients

1 1/2 cups finely chopped onion
1/4 cup butter
Scant 1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ginger
1/2 tsp nutmeg
3 cans 10 1/2 oz chicken broth
1 can 28 oz prepared pumpkin
2 cups whole milk
1/2 lb fresh mushrooms, sliced

Steps:

In a large Dutch oven, saute onions in butter until translucent. Stir in dry ingredients until mixture bubbles. Add chicken broth and pumpkin. Cook 10 to 15 minutes. Run soup through a blender and return to the dutch oven. Add milk to pumpkin mixture, bring to a boil. Reduce heat, add mushrooms and simmer until mushrooms are soft. Garnish with sour cream and croutons, fresh parsley.

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