Pumpkin Soup

This was a huge crowd pleaser!!

1/2 lb fresh mushrooms, sliced
1/2 cup chopped onion
2 tbl butter
2 tbl flour
1/2 to 1 tsp curry powder
3 cups vegetable broth
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
1 tbl honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg

In a large saucepan, Saute mushrooms and onion in butter until tender.

Stir in flour and curry powder until blended

Gradually add broth, bring to a boil

cook and stir for 2 min until thickened

Add pumpkin, milk, honey, salt, pepper and nutmeg, heat through

Enjoy!!!!!

Comments

Post a Comment

Popular posts from this blog

Eileen's Pistachio Bundt Cake

Image
Don't let the green color of this cake fool you, it tastes delicious! 1 box yellow cake mix 2 small boxes of pistachio instant pudding 4 eggs 1 cup oil 1 cup seltzer 1/2 tsp almond extract Preheat oven to 350 F 1)Mix all ingredients together with a mixer and pour into a bundt pan 2) Pour into a bundt pan and bake for 1 hour at 350 F 3)Sprinkle with powdered sugar when cool Tip #1: use regular pudding, the sugar free changes the consistency Tip #2: you can make mini cakes by pouring batter into muffin tins, reduce baking time for mini cakes
Read more

Lor's Stolen Super Soft Chocolate Chunk Cookies

Image
These cookies rock. My brother has offered to pay me to make him these cookies : ) This recipe makes about 2 dozen cookies. Tip: use your hands to mix ingredients, not a mixer, not a spoon 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter (softened, not hot, not warm, not melted) 1/2 cup sugar 3/4 cup brown sugar (I use dark brown sugar) 1 package instant vanilla pudding (regular, not sugar free) 2 tsp vanilla extract 1 egg 1/2 package chocolate chunks (chunks, not morsels, Nestle Tollhouse Chunks) Preheat oven to 375 F 1) stir baking soda, flour, and salt (set aside) 2) combine butter, sugars, and pudding mix 3) add vanilla and egg to the sugars mixture 4) add dry ingredients 5) add chocolate 6) place messy balls of dough on cookie sheets and bake at 375 F for 8-10 minutes (you want them to just barely be getting brown on edges, do not over cook them or they will not remain soft) 7) remove from oven and let them sit on cookie sheet for 1 minute 8) remove from cookie sheet...
Read more

sourdough discard muffins

Ingredients 3/4 cup all-purpose flour (3.75oz or 108g by weight) 2 tsp baking powder 1 tbsp orange zest (zest of 1 orange) 1/2 tsp kosher salt 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup 1/3 cup melted coconut oil (79g by weight) 2 large eggs 1 tsp vanilla extract 1.5 cups frozen blueberries* (172g by weight) Instructions  Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk to combine the flour, baking powder, orange zest, and salt. Set aside. In a large bowl, whisk to combine the sourdough discard, maple syrup, coconut oil, eggs, and vanilla extract. Be patient with it, as the discard takes a decent amount of mixing to incorporate everything in, especially if it's cold from the fridge and not at room temperature. Add the dry ingredients to the wet, and mix. You may use a whisk at first but will need to switch to using a spatula as it gets thick. Just before the flour is fully incorporated, gently add the blueberries, ...
Read more