| Yield | 4 |
|---|---|
| Recipes | Vegetable |
| Yield | 4 |
|---|---|
| Recipes | Vegetable |
Wild Mushroom Pumpkin Soup
5 Tbsp dried mushrooms; porcini and shiitake
250 ml hot water
1 large onion; finely chopped
1 cup fresh mushrooms; sliced
1 tablespoon olive oil
500 ml vegetable stock
500 ml pumpkin; cooked or canned
1/4 teaspoon nutmeg
1/4 tsp salt; or 1 teaspoon tamari
1/4 teaspoon black pepper
parsley, chives; finely chopped
Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms in the oil. Add soaking liquid and vegetable stock. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through. Garnish with parsley and chives.