Quick Golden Pumpkin Soup
|Onion||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Chicken broth||2 Cup (32 tbs)|
|Mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Rice||1⁄2 Cup (8 tbs), uncooked|
|Curry powder||1⁄4 Teaspoon|
|Canned pumpkin||16 Ounce (1 Can)|
Saute celery and onion in margarine, while potatoes are cooking.
Mash potatoes and add all ingredients.
Add more milk, if a thinner soup is desired.
Bring to a boil and remove from heat.
This is a delicious and rich-tasting soup made with evaporated milk.
Try it, you'll like it