Wild Mushroom & Pumpkin Soup
This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat.
It's so easy yet tastes so delicious. It's forest magic!
Reconstitute the dried mushrooms in the warm water for 20-30 minutes.
Chop the re-hydrated mushrooms into ½ inch pieces, reserving the soaking liquid.
Using a large skillet, sauté the chopped leek and sliced fresh mushrooms in the olive oil over medium to medium-high heat.
As the leeks begin to brown, add the reserved liquid and the vegetable stock, stirring to mix.
Add the pumpkin, nutmeg, salt and pepper, cooking over medium heat until the soup is hot all the way through.
As a garnish, sprinkle the soup with parsley and chives.