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Wild Mushroom Pumpkin Soup

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Submitted by tomcat8013

Ingredients

79
CUP ML MUSHROOMS
dried, porcini and shiitake *
1 237
CUP ML WATER
hot
1 15
TABLESPOON ML OLIVE OIL
1 1
LARGE LARGE ONIONS
finely chopped
1 237
CUP ML MUSHROOMS
fresh, sliced
2 473
CUPS ML VEGETABLE STOCK
2 473
CUPS ML PUMPKIN
cooked or canned
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SALT
or 1 teaspoon tamari
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
X X PARSLEY LEAVES
fresh, minced *
1 1
X X CHIVES
fresh, minced *

Directions

Soak dried porcini and shiitake mushrooms in hot water for 20 minutes.

Chop rehydrated mushrooms and reserve soaking liquid.

Sauté chopped onion and sliced fresh mushrooms and 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 87 36% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 161mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 5g
Vitamin A 381% Vitamin C 14%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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