dinner reports (Recipe) Pumpkin and Porcini Soup

[Guest guest]

Today, I did veggie wraps, with refried beans, roasted peppers, cheese, salad,

quacamole, sour cream, hot sauce and rice in wholewheat tortillas. I had mine

without the wrap. Yum. Yesterday I turned leftover stir-fry and rice noodles

into an oriental soup, with Braggs liquid aminos, extra mushrooms, fried minced

tofu and veggie stock, and more hot sauce.

 

I find this time of year great for soups and stews, with homemade muffins or

breads. We celebrate Thanksgiving this weekend, and I am making a Pumpkin and

Porcini Soup that smells like sage stuffing:

 

Pumpkin and Porcini Soup

 

Moosewood Restaurant Cooks at Home

Total time: 30 minutes

Servings: 4 to 6

 

1/2 cup broken pieces dried porcini mushrooms, about 3/4 ounce

( I use dried Shitake mushrooms for a very similar flavor)

2 cups boiling water

 

 

2 large onions, minced, about 3 cups

2 tablespoons vegetable oil

2 garlic cloves, minced

2 cups chopped fresh mushrooms

1 teaspoon fresh thyme, or 1/2 teaspoon dried

1 1/2 tablespoon fresh sage, or 2 teaspoons dried

dash nutmeg

1/4 cup Marsala or dry sherry (opt)

1 tablespoon soy sauce

1 cup apple juice (really nice) or water, or 2 cups vegetable stock

4 cups pureed cooked pumpkin (I split a whole small pumpkin in half, remove

seeds, then bake at 350 till tender; canned does not compare)

Salt and black pepper to taste

 

Break up any large pieces if dried mushroom (if using shitake, break off stems

and discard). Cover with boiling water and set aside to soak.

 

In a big pot, saute onions in oil til softened. Add garlic, fresh mushrooms,

thyme, and sage, and saute until mushrooms are soft, about 5 to 10 minutes.

Stir in nutmeg, Marsala or sherry, and soy sauce. Add the apple juice or water,

or vegetable stock, and heat almost to boil. Stir in pumpkin.

 

Remove rehydrated mushrooms from soaking water with a slotted spoon and add to

soup. Pour soaking water through a coffee filter or paper towel to remove any

grit, and add to

soup. Add salt and pepper to taste. Serve hot.

 

 

Donni

-

artichoke72x

Tuesday, October 07, 2003 6:44 PM

Re: dinner reports

 

 

> What are you all having?

> I crave inspiration! *s*

 

we had black eyed peas, cornbread, fried okra, and

salad for dinner tonight. not very inspiring, but

still good.

 

i think i'm gonna make portobella mushroom sandwiches

tomorrow night.

 

susie

 

The New with improved product search

 

[Guest guest]

Donni,

 

Could you share the recipe (or an approximation) of this soup? It

sounds delish. Happy Thanksgiving!

 

-K

 

, Donni Irschick

<dragonflywings@s...> wrote:

Yesterday I turned leftover stir-fry and rice noodles into an

oriental soup, with Braggs liquid aminos, extra mushrooms, fried

minced tofu and veggie stock, and more hot sauce.

>

[Guest guest]

Wow, your throw-together soup recipe sounds

wonderful and very creative. You are a culinary adept.

 

Thanks for posting that other soup recipe, too.

I will put it in the files right now. I love the smell of

sage stuffing. I hope you have a happy Thanksgiving.

 

~ PT ~

 

It is a glorious privilege to live,

to know, to act, to listen, to behold, to love.

To look up at the blue summer sky; to see the sun

sink slowly beyond the line of the horizon;

to watch the worlds come twinkling into view,

first one by one, and the myriads

that no man can count, and lo!

the universe is white with them;

and you and I are here.

~ Marco Morrow

~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~>

, Donni Irschick <

dragonflywings@s...> wrote:

Yesterday I turned leftover stir-fry and rice noodles into an

oriental soup,

with Braggs liquid aminos, extra mushrooms, fried minced tofu and

veggie

stock, and more hot sauce.