Pumpkin and Porcini Soup
|Author:||Inspired by Moosewood at Home, pg. 35|
|Yield:||4 to 6 servings|
|1/2 cups||broken pieces dried porcini mushrooms, about 3/4 oz|
|2 cups||boiling water|
|2 tbsp.||olive oil|
|2 cloves||garlic, minced|
|2 cups||chopped fresh mushrooms|
|1 tsp.||dried thyme|
|1 tsp.||dried sage|
|1 tbsp.||soy sauce|
|1/2 cups||unsweetened apple juice|
|1 cups||vegetable broth|
|4 cups||pureed cooked pumpkin or winter squash (29 oz for canned)|
|1 cups||milk (optional)|
- Break any large pieces of dried porcini mushrooms. Place the porcini in 2 cups boiling water and set aside to soak.
- In a soup pot over medium heat, sauté the onions in the oil for 5 to 10 minutes, until softened. Add the garlic, fresh mushrooms, thyme, sage and sauté until the mushrooms are soft, about another 5 to 10 minutes. Stir in the sherry and soy sauce. Add the apple juice, water and stock and heat almost to a boil. Stir in the pumpkin.
- Remove the porcini from the soaking water with a slotted spoon and add to the soup. Pour the soaking water through a coffee filter or paper towel to remove grit (or pour carefully to leave any grit at the bottom) and add this to the soup. Add salt and pepper to taste. If you prefer a creamier soup, add milk. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 3g||5%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.