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.

Ingredients:

1/3 cup dried mushrooms: porcini, morels, or chanterelles work well
1 cup warm water
1 tablespoon extra virgin olive oil
1 leek, including the pale green part, finely chopped
1 cup sliced fresh wild mushrooms, whatever is in season
2 cups vegetable stock
2 cups cooked or canned pumpkin
¼ teaspoon nutmeg
¼ teaspoon Sea salt
¼ teaspoon freshly ground black pepper
Minced fresh parsley and chives

Preparation:

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.

Directions:
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.

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Wild Mushroom & Pumpkin Soup

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