Seems DL has quite a few foodies. So let’s see how this goes.
This week I’d like to discuss and share Thanksgiving recipes. In future weeks the theme will change, but I thought that keeping each thread to a theme would make searching for recipes easier. Any other suggestions are welcome… and probably desperately needed!
I love to cook, and, unfortunately for this thread, I’m one of those cooks who rarely measures. I’m a sorta fly by the seat of her pants chef – which means I taste often. So with that disclaimer let me get the ball rolling with one of my favorite recipes – which took me quite a bit of trial and error – Pumpkin Mushroom Soup, a wonderfully rich, sweet soup that’s always a crowd-pleaser. (For those of you who live locally, this recipe is a dead ringer for what’s served at the Back Burner in Hockessin.)
Pumpkin Mushroom Soup
1lb sliced mushrooms
3/4 cups chopped onion
2tbsp butter
2tbsp flour
4tbsp curry powder, maybe more! (okay, I use a lot of curry, so you should add or subtract to your taste, but you should definitely be able to taste the curry)
6 cups chicken broth
1 1lb can of pumpkin (or one pound roasted and pureed fresh pumpkin)
Sugar – here’s where I wish I measured. I usually start out with 1/2 cup sugar, let the soup simmer for 10 min., taste, and then add more sugar, by the tablespoon (approx. 3-4 more), until my taste buds tingle. If for any reason the soup becomes too sweet, add more broth.
Dash of nutmeg, salt, pepper
Heavy cream
In a large soup pot, saute mushrooms and onions in butter until tender. Stir in flour and curry. Gradually add chicken broth, then pumpkin, sugar, and seasonings. Stir and simmer. *This is the stage you can start adding more sugar. And, I’m not lying, you’ll know when you’ve hit the right sweetness. Yummy. 5 minutes before serving add the heavy cream until the color of the soup goes from a dark brown to a rich golden hue. Heat through, without boiling. Spoon soup into bowls and top with a dollop of sour cream.
This soup has always gotten me rave reviews. It can also be prepared a day ahead of time and simply warmed up. It makes an excellent first course. It is also rich enough to stand on its own with some crusty bread on the side – gotta love bread machines! My kids call it dessert soup.
Please submit your favorite recipes below. And let me apologize, again, for being one of <i>those</i> cooks who doesn’t measure. I promise my next recipe will be exact, but I just couldn’t resist starting off with my favorite!