Pumpkin And Porcini Soup
|Dried porcini mushrooms||1⁄2 Cup (8 tbs), broken pieces to make about 3/4 ounce|
|Dried porcini mushroom pieces||3⁄4 Ounce (About 1/2 Cup Broken Pieces)|
|Boiling water||2 Cup (32 tbs)|
|Onions||2 Large, minced to make about 3 cups|
|Onions||2 Large, minced to make about 3 cup|
|Vegetable oil/Olive oil / butter||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chopped fresh mushrooms||2 Cup (32 tbs)|
|Fresh thyme/1/2 teaspoon dried||1 Teaspoon|
|Fresh sage/2 teaspoons dried||1 1⁄2 Tablespoon|
|Dry sherry/Marsala||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Unsweetened apple juice||1 Cup (16 tbs)|
|Unsweetened apple juice/2 cups vegetable stock||1 Cup (16 tbs), mixed with 1 cup water|
|Canned cooked pumpkin||29 Ounce, pureed (4 Cup)|
|Water||1 Cup (16 tbs)|
|Vegetable stock||2 Cup (32 tbs)|
|Pureed cooked pumpkin||29 Ounce (4 Cups)|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
Break up any large pieces of porcini.
Place the porcini in a heatproof bowl, cover with the boiling water, and set aside to soak.
In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until softened.
Add the garlic, fresh mushrooms, thyme, and sage, and saute until the mushrooms are soft, about 5 to 10 minutes.
Stir in the nutmeg, Marsala or sherry, and soy sauce.
Add the apple juice and water, or vegetable stock, and heat almost to a boil.
Stir in the pumpkin.
Remove the porcini from the soaking water with a slotted spoon and add them to the soup.
Pour the soaking water through a coffee filter or a paper towel into another bowl to remove any grit, and add it to the soup.
Add salt and pepper to taste.
If you prefer a creamier soup, add the milk or half-and-half.