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| Wild Mushroom Pumpkin Soup
1/3 cup of dried mushrooms, (porcini and shiitake)
1 cup of hot water
1 tablespoon of Olive oil
1 large Onion, finely chopped
1 cup of sliced fresh mushrooms
2 cups of vegetable stock
2 cups of cooked or canned pumpkin
1/4 teaspoon of nutmeg
1/4 teaspoon of salt, or 1 teaspoon of Tamari
1/4 teaspoon of black pepper
Minced fresh parsley
Minced fresh chives |
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Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Sauté chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through. Garnish with parsley and chives. Yields: 4 Servings
"The Associated Press" Posted by Karen Mintzias File ftp://
ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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