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Soup
|
0.5
lb
mushrooms, sliced
|
|
3
Tbs
butter
|
|
1
small
onion, chopped
|
|
1
cup
sour cream
|
|
1
cup
milk
|
|
1
cup
half & half
|
|
1
20 ounce can
pumpkin
|
|
1
Tbs
honey
|
|
1
tsp
salt to taste
|
|
3
14 ounce can
chicken broth
|
|
1
Tbs
curry powder
|
|
1
tsp
pepper to taste
|
Saute' sliced mushrooms in butter.
Add onion, but don't cook the onion completely.
In a separate bowl, blend together sour cream, milk, and half & half.
In a large pot, add pumpkin, honey, salt, chicken broth, curry powder, and pepper
Add mushrooms and onion.
Add the sour cream mixture/
Simmer on low until flavors blend (about 30 minutes)
If too thick, then add a little milk.
Serve by sprinkling Parmesan cheese and croutons on top.
Per Serving
| Kcal: | 297 kcal |
| Fibers (g): | 3.8g |
| Sodium (mg): | 1124mg |
| Carbs: | 19.8g |
| Sugar (g): | 9.7g |
| Fat: | 20.9g |
| Saturated fat (g): | 12.5g |
| Cholesterol: | 50mg |
| Proteins: | 10.3g |
