Pumpkin Mushroom Soup 04 Oct 13





Pumpkin Mushroom Soup

1/2 lb mushrooms, sliced

1/2 cup chopped onion

2 tbsp butter

2 tbsp flour

1 cup evaporated milk

3 cups chicken broth

1 – 16oz can pumpkin or 2 cups cooked pumpkin

1 tbsp honey

salt and pepper to taste

Saute the mushrooms and onion in butter; add the flour and stir. Gently add the chicken broth. Add the rest of the ingredients; but not the evaporated milk. Cook, stirring for 10-15 minutes. Add the milk and heat through without boiling.