Break up any large pieces of porcini. Place the porcini in a heatproof bowl, cover with the boiling water, and set aside to soak.
In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until softened. Add the garlic, fresh mushrooms, thyme, and sage, and saute until the mushrooms are soft, about 5 to 10 minutes. Stir in the nutmeg and soy sauce. Add teh apple juice and water, or vegetable stock, and heat almost to a boil. Stir in the pumpkin.
Remove the porcini from the soaking water with a slotted spoon and add them to the soup. Pour the soaking water through a coffee filter or a paper towel into another bowl to remove any grit, and add it to the soup. Add salt and pepper to taste. If you prefer a creamier soup, add the milk or half-and-half. Serve hot.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 527.8mg||18 %|
|Potassium 190.3mg||5 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.6g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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