From "Moosewood Restaurant Cooks at Home"

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Name: Pumpkin and Porcini Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1/2 cup broken pieces dried porcini mushrooms; 2 cups boiling water; 2 large onions minced; 2 tbs vegetable oil, olive oil, or butter; 2 cloves garlic minced or pressed; 1 tsp fresh thyme or 1/2 tsp dried; 1 1/2 tbs fresh sage or 2 tsp dried; dash of nutmeg; 1 tbs soy sauce; 1 cup unsweetened apple juice and 2 cup water or 2 cups vegetable stock; 1 29-oz can pumkin; salt and pepper to taste; 1 cup milk or 1/2 and 1/2 or soy creamer or dairy substitute of your choice

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INGREDIENTS

1/2 cup broken pieces dried porcini mushrooms
2 cups boiling water
2 large onions ; minced
2 tbs vegetable oil, olive oil, or butter
2 cloves garlic ; minced or pressed
1 tsp fresh thyme or 1/2 tsp dried
1 1/2 tbs fresh sage or 2 tsp dried
dash of nutmeg
1 tbs soy sauce
1 cup unsweetened apple juice and 2 cup water ; or 2 cups vegetable stock
1 29-oz can pumkin
salt and pepper to taste
1 cup milk or 1/2 and 1/2 or soy creamer ; or dairy substitute of your choice

INSTRUCTIONS

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.

NOTES

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Pumpkin and Porcini Soup

1/2 cup broken pieces dried porcini mushrooms
2 cups boiling water
2 large onions minced
2 tbs vegetable oil, olive oil, or butter
2 cloves garlic minced or pressed
1 tsp fresh thyme or 1/2 tsp dried
1 1/2 tbs fresh sage or 2 tsp dried
 dash of nutmeg
1 tbs soy sauce
1 cup unsweetened apple juice and 2 cup water or 2 cups vegetable stock
1 29-oz can pumkin
 salt and pepper to taste
1 cup milk or 1/2 and 1/2 or soy creamer or dairy substitute of your choice

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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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 4 Servings

Calories: 53
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 53

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