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Thread: Pumpkin Mushroom Soup

  1. #1
    reggiano Guest

    Default Pumpkin Mushroom Soup

    I had a delicious pumpkin soup at a restaurant in Hockessin De. at a reataurant called the Back Burner. Anyone have an idea how it was made?

  2. #2
    Join Date
    Jun 2006
    Central NY

    Default Re: Pumpkin Mushroom Soup

    Pumpkin Mushroom Soup (Similar to The Back Burner's)
    Source: Delawareonline, News Journal food editor Patricia Talorico, 11/14/2007

    I've had pumpkin soup on the brain and, the other night, realized that I had a recipe stuffed in a folder for a pumpkin mushroom soup. It's from The News Journal archives and is similiar to the famous soup served at The Back Burner in Hockessin. Here it is:

    1/2 pound sliced fresh mushrooms
    1/2 cup chopped onion
    2 tablespoons oil or butter
    2 tablespoons flour
    1 tablespoon curry powder or cumin
    3 cups homemade chicken stock
    1 pound can of pumpkin (NOT pumpkin pie filling)
    1 tablespoon honey
    Dash nutmeg
    Salt and pepper
    1 cup heavy cream

    Saute mushrooms and onion in oil or butter. Stir in flour and curry. Gradually add the broth, then the pumpkin, honey and seasonings to taste. Stir while cooking 15 minutes. Add cream and heat through without boiling. Top with a dollop of sour cream if desired.
    Makes 6 servings.

    Last edited by deweydecimal; 10-28-2009 at 12:34 AM.
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