Pumpkin and Porcini Soup

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* Exported from MasterCook *

 

Pumpkin and Porcini Soup

 

Recipe By :The Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup broken pieces dried porcini mushrooms -- (about 3/4

ounce))

2 cups boiling water

2 large onions -- minced (about 3 cups)

2 tablespoons vegetable oil, olive oil, or butter

2 garlic cloves -- minced or pressed

2 cups chopped fresh mushrooms

1 teaspoon fresh thyme -- (1/2 teaspoon dried)

1 1/2 tablespoons fresh sage -- (2 teaspoons dried)

dash nutmeg

1/4 cup Marsala or dry sherry

1 tablespoon soy sauce

1 cup unsweetened apple juice and 1 cup water,

or 2 cups vegetable broth

4 cups pureed cooked pumpkin -- (29-ounce can)

salt and ground black pepper to taste

1 cup milk or half-and-half -- optional

 

Serves 4 to 6. This thick, rich tasting soup, which features the intense woodsy

flavor of dried porcini, is a good choice for a chilly fall or winter day. Try

topping the soup with crisp garlicky croutons. It's a good choice for the first

course in a festive holiday meal, because it's light and colorful as well as

delicious.

 

Frozen pureed winter squash may be substituted for the pumpkin.

 

Break up any large pieces of porcini. Place the porcini in a heatproof bowl,

cover with the boiling water, and set aside to soak.

 

In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes,

until softened. Add the garlic, fresh mushrooms, thyme, and sage, and saute

until the mushrooms are soft, about 5 to 10 minutes. Stir in the nutmeg, Marsala

or sherry, and soy sauce. Add the apple juice and water, or vegetable stock, and

heat almost to a boil. Stir in the pumpkin.

 

Remove the porcini from the soaking water with a slotted spoon and add them to

the soup. Pour the soaking water through a coffee filter or a paper towel into

another bowl to remove any grit, and add it to the soup. Add salt and pepper to

taste. If you prefer a creamier soup, add the milk or half-andhalf Serve hot.

 

PER 8-OZ SERVING: 90 CALORIES, 1.9 G PROTEIN, 3 G FAT. 14.9 G CARBOHYDRATE, 144

MG SODIUM, 0 MG CHOLESTEROL.

 

 

 

 

 

 

 

Source:

" Moosewood Restaurant Cooks at Home "

Copyright:

" 1994 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 26 Calories; trace Fat (3.7% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0