September 2007 Recipe

Pumpkin-Mushroom Soup

4 Tbsp. butter
1 lb. sliced mushrooms
1,3 c. flour
2 qt. chicken broth
1 large onion, finely chopped
2 tsp. honey
2 c. canned pumpkin
2 tsp. curry powder
salt and pepper to taste
1,2 c. skim milk
1 12-oz. can evaporated milk

sour cream and/or croutons

Saute mushrooms in butter until soft. With a slotted spoon, remove mushrooms, put in a small bowl, and whisk in flour until smooth. Add chicken broth, onion, mushrooms, pumpkin and honey. Bring to a boil, turn down heat to simmer and add seasonings. Simmer until onions are cooked. Add milks and heat just until heated throughout. Do not allow mixture to boil. Serve with dollops of sour cream and/or croutons on top. Yield: 8 servings.